Where's the Beef? | Magna Health and Fitness

Written by guest contributor Molly

In Minnesota we love a BBQ no matter the time of year (even in Winter, cuz we ARE that hard/crazy/bored) but Summer kicks ass for grilling every possible day you can.
I will and do grill/eat almost anything, although sometimes I just don?t want to eat meat, and sometimes I want something lighter than a big-ass meaty burger. This past weekend I did indeed want a big ass burger, but was in the mood for a change and wanted to save calories (yes, I wanted to have a drink)?I fell in love with the following meat-free Stuffed Portobello Burger recipe and had it two days in a fricken row!

Reasons portobello mushrooms rock. They?are not sissies, Jerk:

Minerals

Portobello mushroom?contain essential trace minerals including selenium, zinc and copper. Selenium functions as a coenzyme for some antioxidants and regulates thyroid hormones that contribute to regular development. Zinc plays a role in maintaining a healthy immune system, is essential for growth and helps regulate nerve impulses. Copper is part of many enzymes that facilitate energy production, iron metabolism, creation of connective tissue and healthy function of the brain and central nervous system. Portobello mushrooms are high in potassium and a source of manganese and iron.

Protein

Portobellos are a great low-calorie meat alternative. A 100-gram mushroom provides more than 3 grams of protein (you need this !), which contributes to muscle and tissue health, produces enzymes and hormones and helps transport the mushroom?s other nutrients around the body.

Calories

A grilled hamburger patty can have more than 235 calories and has saturated fat ? before the bun and condiments are added. However, a grilled portobello has around 30 calories and is also low in cholesterol and oil, which makes it a great alternative for healthy eaters that still want to eat a big ass grilled sandwich. Who you calling sissy ?

Stuffed Portobello Burger?

1/4 cup onions
1-2 tbsp balsamic vinegar ( I put this sh*t on everything)
2 portobello mushrooms
1/4 cup peppers (wish i had roasted peppers, and in that case use about an ounce or so I guess)
2-3 tbsp feta (original recipe used a slice of low fat mozzarella. Vegans can use Daiya cheese-that crap RULES http://www.daiyafoods.com/)
1 focaccia bun?(I indulged with this 180 calorie bun, and was glad because they get messy/sloppy and drip but you can use a Bread Flat or any Whole Grain bread/bun, but beware of the drip)
- napkins

Put balsamic, peppers and onion in a pan and cook on medium heat until translucent, about 4-5 minutes, then reduce to lowest heat, stirring occasionally while you grill the ?shrooms.

Preheat grill to medium, remove stems from mushrooms and brush with olive oil so they don?t stick to grill and a dash of S & P if you are so inclined.

Put shrooms on grill, stem side down for 6-7 minutes, then flip for another 4 minutes.

Top 1 mushroom with peppers, onions and cheese (I left some off to top off my burger at the end), then cover with the other mushroom, stem side down. Cook for about 2 minutes or until cheese has become ooey gooey goodness.

Slice your bun and toast it on the grill, then plop mushroom on your bun, top with with any remaining ingredients and shove it in your pie hole.

Added Yum Factors:

-I spread hummus on the bun one of the days for a change of flavor, the other day I used Grey Poupon. Use what you?d like, but be smart about it!
- Have vegetables with this sandwich. Go Greek by adding Feta!
- The original recipe also used grilled eggplant on this burger that they grilled each side for 2 minutes, but I don?t really like grilled eggplant and how in the hell would you fit that entire thing in your fricken mouth?

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