Portobello Burger & Salad

Health Highlights

Ingredients

2 tbsp	Balsamic vinegar
1 tbsp	Extra virgin olive oil
1 tsp	Honey
1/2 tsp	Thyme, fresh (or oregano)
1 1/2 tbsp	Water
1 medium mushroom(s)	Portobello mushroom
1 tbsp	Feta cheese (for salad)
1/4 whole lemon(s)	Lemon juice (for salad)
2 cup	Lettuce, romaine (chopped, for salad)
1 tsp	Extra virgin olive oil (for salad)
1 tbsp	Walnuts (chopped, for salad)
1 tsp	Balsamic vinegar (for salad)
1 bun	Hamburger bun, mixed grain (or sprouted bun)
1 tsp	Basil pesto (to taste)
1/4 avocado(s)	Avocado
1 ring	Red onion (to taste)
2 slice	Tomato

Wash and pinch off the stem of the portobello.
For the marinade, combine olive oil, vinegar, honey, thyme, and water. Season with salt and pepper. Whisk together, put in a ziplock bag, and add the mushrooms. Marinate for 20 minutes to 2 hours.
Grill: Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Oven method: Preheat oven to 450°F (232°C). Transfer entire contents into a shallow baking dish and bake for 25 minutes.
Prepare the salad: Combine lettuce, feta, walnuts, lemon juice, olive oil, and balsamic vinegar. Wash and pat dry all the leaves of the head of romaine, use some for topping.
Toast the bun, spread both sides with pesto, top with portobello mushroom, and garnish with tomato, avocado, onion, and romaine leaf. Enjoy!

Calories 554

Calories from fat 347

Calories from saturated fat 59

Total Fat 39 g

Saturated Fat 6.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 7.1 g

Monounsaturated Fat 20.6 g

Cholesterol 8.3 mg

Sodium 330 mg

Potassium 992 mg

Total Carbohydrate 46 g

Dietary Fiber 9.0 g

Sugars 19.2 g

Protein 10.7 g