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| Grilled Portabella Burger with Fontina and Basil |
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| 3 Tbs |
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Lemon Juice |
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| 2 Tbs |
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Olive Oil |
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| 1 tsp |
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Garlic, minced |
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| 1/4 tsp |
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Salt |
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| 3/4 tsp |
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Coarsely Ground Black Pepper, divided |
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| 4 |
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medium Portabella Mushroom Caps, stems removed |
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| 1 cup |
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Fontina Cheese, shredded |
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| 1/2 tsp |
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Dried Oregano Leaves, crushed |
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| 4 |
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split Crusty Rolls |
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| 1 Tbs |
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Fresh Basil, chopped |
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| 1 |
Preheat grill or broilder. In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 tsp. black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing. Place mushrooms on a grill or a broiler rack pan, rounded-side up; cook for 3 minutes. |
| 2 |
Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 tsp. black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes. To serve: Place each mushroom into a roll and sprinkle with basil. Serve immediately. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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317.07 |
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| Calories From Fat |
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150.68 |
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% Daily Value |
| Total Fat 17.14g |
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26% |
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| Saturated Fat 6.51g |
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32% |
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| Cholesterol 31.32mg |
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10% |
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| Sodium 602.85mg |
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25% |
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| Potassium 864.62mg |
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24% |
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| Carbohydrates 29.18mg |
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9% |
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| Dietary Fiber 3.87g |
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15% |
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| Protein 14.35g |
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28% |
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| Cooking Tips |
| Top with sliced tomato and red onino, if desired. |
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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