Patricia Bannan, MS, RDN

BBQ Portobello Mushroom Burger

Ingredients (4 servings)
4 Arnold rolls
1/4 c. low-sodium soy sauce
1/4 c. balsamic vinegar
2 tbsp. olive oil
3 garlic cloves, minced
4 portobello mushroom caps, cleaned with stem removed
1 c. canned low-sodium black beans, rinsed
4 oz. shredded cheddar cheese
1/4 c. BBQ sauce
1 jalapeno, seeded and diced

Combine soy sauce, balsamic vinegar, olive oil, and garlic in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag and discard marinade.

Preheat grill for medium-high heat. In a medium bowl, mix together black beans, cheese, BBQ sauce, and jalapeno seeds. For a less spicy flavor, use fewer jalapeno seeds. Divide the filling equally among four mushroom caps. Place mushroom on grill, stuffing side up. Cover the grill and cook until cheese melts and juices bubble at edges of mushroom, about 6 minutes.

Serve stuffed mushroom caps on a toasted roll with your favorite condiments.

Grilled, marinated portobello mushrooms stuffed with black beans, cheese and spicy BBQ sauce – a delicious meatless meal that is low-calorie and pretty amazing!

- Patricia Bannan, MS, RDN

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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