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
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.
Protein 16g, Carbohydrates 37g, Fat 17g, Fibre 3g, Sodium 883mg.
Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.