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Grilled Portobello Burger with Onion Jam

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Recipe

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Yield

4 servings

Prep

20 min

Cook

30 min

Ready

2 hrs
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup yogurt, plain
low-fat
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3 tablespoons horseradish
prepared
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4 tablespoons olive oil, extra-virgin
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3 large red onion
thinly sliced
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2 each thyme sprigs
fresh
*
1 x kosher salt
to taste
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1 x black pepper
freshly ground to taste
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1 cup red wine
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¼ cup honey
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¼ cup red wine vinegar
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1 clove garlic
crushed
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2 tablespoons balsamic vinegar
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4 large mushrooms, portabello
stemmed, about 1 pound
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1 x lettuce leaves
as needed
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4 each buns
whole grain, or whole wheat English muffins, split and toasted
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Ingredients

Amount Measure Ingredient Features
158 ml yogurt, plain
low-fat
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45 ml horseradish
prepared
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6E+1 ml olive oil, extra-virgin
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3 large red onion
thinly sliced
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2 each thyme sprigs
fresh
*
1 x kosher salt
to taste
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1 x black pepper
freshly ground to taste
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237 ml red wine
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59 ml honey
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59 ml red wine vinegar
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1 clove garlic
crushed
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3E+1 ml balsamic vinegar
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4 large mushrooms, portabello
stemmed, about 1 pound
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1 x lettuce leaves
as needed
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4 each buns
whole grain, or whole wheat English muffins, split and toasted
* Camera

Directions

Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes.

Discard the watery liquid.

Whisk the horseradish into the thickened yogurt.

Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat.

Add the onions, 1 thyme sprig, and season with salt and pepper, to taste.

Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking).

Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions.

Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.

Preheat a stove top grill pan over medium-high heat.

Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl.

Strip and add the leaves from the remaining sprig of thyme.

Coat the mushroom caps all over with the flavored olive oil.

Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side.

Season with the salt and pepper.

Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 29944% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 78mg 3%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 26%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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