portobello burgers tangy fennel slaw
Ingredients:
  • (4) portobello mushrooms
  • (1/4 cup) sun-dried-tomato pesto
  • (4) whole-grain hamburger buns, split and toasted
  • (1 large) ripe tomato, cut into 8 slices
  • (4 oz.) fresh goat cheese, cut crosswise into 8 slices
  • (8 large) fresh basil leaves
  • (2 cups) shredded carrots
  • (1 small) fennel bulb, trimmed and thinly sliced
  • (1/2 cup) loosely packed fresh basil leaves, thinly sliced
  • (2 tsp.) olive oil
  • (1 1/2 tsp.) cider vinegar
  • Salt and pepper
Servings

4

Lunch

Portobello Burgers w/Tangy Fennel Slaw

Baked portobello mushrooms spread with pesto and served on whole-grain buns with a carrot and fennel slaw.

Preparation Time

About 20 minutes

Cook Time

About 25 minutes

    Instructions

  1. 1Preheat oven to 425°F. Line a baking sheet with foil.
  2. 2Place mushrooms on baking sheet, bake 14 minutes. Flip, spread each with 1 Tbsp. pesto and bake another 10 minutes.
  3. 3Toss together carrots, fennel, basil, oil, vinegar, 1/4 tsp. salt and 1/4 tsp. pepper in a large bowl.
  4. 4Top each bun bottom with 2 slices tomato, a mushroom, 2 slices cheese, 2 basil leaves and the bun top. Enjoy with slaw on the burgers or as a side.

Nutritional Information

Serving Size: 1 burger



Amount Per Serving:

  • Calories 345
  • Total Fat 16 g
  • Total Carbohydrate 38 g
  • Protein 15 g
  • Cholesterol 13 mg
  • Sodium 635 mg
  • Fiber 8 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Sandwiches and Burgers

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.