PHOTO: ERIK PUTZ
This juicy burger may be meat-free but it's packed with flavour thanks to the creamy ranch sauce and thick slices of cheddar.
1/4 cup olive oil
3 tbsp balsamic vinegar
2 clove garlic, minced
1 tsp honey
1/2 tsp salt
1/2 tsp pepper
4 portobello mushrooms, about 4 in. wide
3/4 cup smooth cottage cheese
1 tbsp lemon juice
1 tbsp chopped chives
1/4 tsp chopped dill
1/4 tsp salt
2 medium tomatoes, sliced
1 cup shredded lettuce
4 slices cheddar
4 hamburger buns, halved
Preheat barbecue to medium. Whisk oil, vinegar, garlic, honey, salt and pepper in a 9 x 9-in. dish.
Remove stems and scrape gills from mushrooms with a spoon, then score a grid pattern into tops of mushrooms. Coat mushrooms in marinade and let stand for 15 min.
For ranch sauce, stir cottage cheese, lemon juice, chives, dill, garlic powder and salt in a small bowl.
Oil grill. Place mushrooms, cap down, on grill, reserving marinade. Cover and cook until grill marks appear, 4 to 5 min. Flip, brush with reserved marinade, cover and grill until very tender, 4 to 5 min.
Flip mushrooms again and top with cheese. Place buns on grill, cut-side down. Cover and cook until cheese melts and buns are toasted, about 1 min.
Stack mushrooms, tomatoes, lettuce and ranch sauce between buns.
Calories 359, Protein 16g, Carbohydrates 37g, Fat 17g, Fibre 3g, Sodium 883mg.
Excellent source of folate.
To "score" means to make shallow cuts in the mushroom. This technique makes the mushrooms easier to bite into and allows them to soak up more marinade and flavour.
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
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