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Juicy Portobello Mushroom Burger https://www.metro.ca/userfiles/image/recipes/portobello-mushroom-burger-10112.jpg PT10M PT20M PT30M
Brush mushrooms and onion slices with oil; sprinkle with 1/2 tsp. (2 mL) of the salt and 1/4 tsp. (1 mL) of the pepper. Heat a grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally. Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 tsp. (1 mL) each salt and pepper; mash until smooth. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth avocado mixture on bottom of each bun; top each with stuffed mushrooms. Top with remaining sliced avocado. Cover with tops of buns. Tips: The mushroom is the only vegetable that contains vitamin D. Mushroom is delicious sautéed, grilled on the barbecue and adds flavour and meat texture to lentil dishes. Large mushroom hoods, such as portobellos, can be stuffed or served as a base for mini-pizzas low in carbohydrates.
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4 medium portabella mushrooms, stems removed 1 medium onion, cut into 1/2 inch slices 3 Tbsp. (45 mL) olive oil 3/4 tsp. (3 mL) salt, divided 1/2 tsp. (2 mL) ground black pepper, divided 1 avocado, sliced 2 Tbsp. (30 mL) plain Greek yogourt 1/2 tsp. (2 mL) minced garlic 4 hamburger buns, lightly toasted 4 roasted red peppers, from a jar
Juicy Portobello Mushroom Burger

Juicy Portobello Mushroom Burger

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4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    medium portabella mushrooms, stems removed
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  • 1
    medium onion, cut into 1/2 inch slices
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  • 3 Tbsp.
    (45 mL)
    olive oil
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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 3/4 tsp.
    (3 mL)
    salt, divided
  • 1/2 tsp.
    (2 mL)
    ground black pepper, divided
  • 1
    avocado, sliced
  • 2 Tbsp.
    (30 mL)
    plain Greek yogourt
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    DANONE ACTIVIA YOGURT 650 G OR YOCRUNCH 2 X 143 G

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    IRRESISTIBLES GREEK YOGURT

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    4 X 100 g, SELECTED VARIETIES


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    DANONE ACTIVIA 12 X 100 G OR OÏKOS GREEK YOGURT 625 - 750 G

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  • 1/2 tsp.
    (2 mL)
    minced garlic
  • 4
    hamburger buns, lightly toasted
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    RAISIN HAZELNUT HONEY OR SOURDOUGH WALNUT 500 g


  • 4
    roasted red peppers, from a jar
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    $2.99 /lb or ea.


Imprimer ma sélection

Preparation

Brush mushrooms and onion slices with oil; sprinkle with 1/2 tsp. (2 mL) of the salt and 1/4 tsp. (1 mL) of the pepper.

Heat a grill pan over medium heat until hot.

Add mushrooms; cook until tender, 8 to 10 minutes, turning once.

Transfer mushrooms to plate, cavity side up; cover to keep warm.

In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.

Meanwhile, combine in small bowl, 1/2 of the avocado, yogurt, garlic and remaining 1/4 tsp. (1 mL) each salt and pepper; mash until smooth.

Spoon onions and roasted peppers into mushroom cavities, divided equally.

Spread smooth avocado mixture on bottom of each bun; top each with stuffed mushrooms.

Top with remaining sliced avocado.

Cover with tops of buns.

Tips:

The mushroom is the only vegetable that contains vitamin D. Mushroom is delicious sautéed, grilled on the barbecue and adds flavour and meat texture to lentil dishes. Large mushroom hoods, such as portobellos, can be stuffed or served as a base for mini-pizzas low in carbohydrates.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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