Marinated Mushroom Burgers
Serve with whole-grain buns and all the fixings!
Serves 3 (2 caps per person)
6 medium or large portobello mushrooms
2 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons pure maple syrup
1 1/2 teaspoons vegan Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt and freshly ground black pepper to taste (optional)
Preheat a grill to high or medium-high.
Using a damp towel or paper towel, wipe the mushroom caps to gently clean. Use a spoon to scrape the gills from the underside of the mushrooms. Discard the scrapings.
In a large bowl, combine the vinegar, maple syrup, Worcestershire sauce, garlic powder, and onion powder, whisking well. Add the mushroom caps and gently turn in the marinade to coat evenly.
Place the mushrooms (scraped side up) on the grill and sprinkle on a pinch of salt and pepper, if using. Grill for 5 to 7 minutes on the first side, until grill marks have formed and the mushrooms have softened slightly. Flip, and cook for another 3 to 4 minutes, until the caps are cooked through.
Source: The Cheese Trap, by Neal Barnard, M.D.; recipe by Dreena Burton, chef, founder of plantpoweredkitchen.com
Per serving (1/3 of recipe without bun): Calories: 59; Protein: 4 g; Carbohydrate: 11 g; Sugar: 7 g; Total Fat: 1 g; Calories from Fat: 9%; Fiber: 3 g; Sodium: 45 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.