Italian Style Portobello Mushroom “Burgers”

Some people, reading my last few posts, may think I’m a vegetarian, or that I’m trying to convince people to eat less meat. The truth is, I love many forms of meat and don’t plan on giving it up anytime soon. Having said that   here’s a great alternative to using ground beef for hamburgers:

1 tablespoon balsamic vinegar
2 tablespoons vegetable broth OR low sodium V-8 juice
4 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon salt (optional)
1/2 teaspoon dried thyme
4 large portobello mushrooms

Combine the liquid with all the ingredients EXCEPT the mushrooms in a large resealable plastic bag.

Remove stems from mushrooms, wash and pat them dry with a paper towel.

Place mushrooms, in a single layer, in the marinade. Press out excess air and seal bag. Marinate at room temperature for at least one hour, turning every 15 minutes.

Adjust your broiler’s cooking rack 4 inches from heat source and preheat broiler. Spray broiler pan with vegetable cooking spray.

Place mushrooms on broiler pan. Broil, turning often until tender, about 6 to 8 minutes. Watch carefully, especially the first time you cook them. They’re easy to make, but don’t trust your timer, its better to gauge the results on your eyes, not on the clock. Some people like to serve these whole on a bun, while others prefer to slice them thinly. This recipe makes 4 servings about 80 calories a serving and less than 200 mg of sodium per serving.

Note: You may want to sprinkle them with a just a bit of parmesan cheese while they’re broiling, but if you do so, you may also want to lessen the amount of salt you use.