Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein—and flavor. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak, or they will remain soggy even after cooking.

　　

Ingredients

makes 4

　　2 large garlic cloves, minced

　　2 tablespoons chopped fresh thyme

　　1 cup canned cannellini beans, drained and rinsed

　　2 tablespoons plus 2 teaspoons extra-virgin olive oil

　　Freshly ground pepper

　　8 large portobello mushroom caps (about 1 pound), cleaned

　　1 tablespoon plus 1 teaspoon balsamic vinegar

　　2 large red onions (about 1 pound), sliced 1/4 inch thick

　　4 whole-grain hamburger buns

　　4 thin slices cheddar cheese (2 ounces)

　　1/2 small bunch arugula (about 2 1/2 ounces), washed and dried

　　

Step 1

Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.

　　

Step 2

Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.

　　

Step 3

Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.

　　

Step 4

Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.

　　

Step 5

Split hamburger buns, and place cut side down on the grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.

　　

NUTRITION INFORMATION

Step 6

(Per Serving)

　　

Step 7

Calories: 382g

　　

Step 8

Saturated: 4.2g

　　

Step 9

Unsaturated Fat: 9.8g

　　

Step 10

Cholesterol: 15mg

　　

Step 11

Carbohydrates: 46.7g

　　

Step 12

Protein: 14g

　　

Step 13

Sodium: 447mg

　　

Step 14

Fiber: 9.2g

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