Pork and Portobello Mushroom Burgers Recipe

Ingredients

• included whole grains and grains. I
• our diet but I have changed the amount of it I cook in a single meal. We are down to the equivalent of ¾ cup of
• mushroom that’s been ‘de-gilled’. You
• grill them exactly the same way as you’d do any burger. They can go onto a grill pan or a barbecue
• grate or even into a skillet. You can
• them serve them on regular hamburger buns or, as I did, on whole grain Kaiser
• rolls. The toppings are left up to your
• imagination but all the old favorites can pressed into use—tomatoes, onions,
• mayo, mustard, ketchup, pickles—whatever you’d put out with regular hamburgers. It’s a wonderful way to cut back on meat
• without giving it up altogether. Here’s
• the recipe:
• Recipe for Pork and Portobello Burgers from Mark Bittmann in the New
• York Times
• Timing: 30 Minutes. Serves
• 4. Can easily be halved.
• 1
• tablespoon minced garlic
• 1
• teaspoon minced fresh rosemary, fennel seed or parsley
• Salt
• and ground black pepper
• 4 large
• portobello mushroom caps, stems removed
• 4
• burger buns or Kaiser Rolls
View Full Recipe at CHEWING THE FAT