Ingredients
Scale
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tbsp olive oil
- 1 tbsp chopped rosemary
- 1–1/2 tsp steak seasoning
- 4 slices red onion
- 4 oz reduced fat Swiss cheese (sliced)
- 4 slices tomato
- 1/2 avocado (sliced)
- baby spinach
- 4 whole wheat low-calorie buns
Instructions
- In a large bowl, whisk together balsamic vinegar, soy sauce, olive oil, chopped rosemary, and steak seasoning.
- Add the mushroom caps to the marinade and toss gently. Let sit for 20-30 minutes.
- Preheat your grill over medium heat and brush with oil.
- Grill the marinated mushrooms for about 5-7 minutes on each side, basting with reserved marinade.
- During the last minute of cooking, add Swiss cheese on top of each mushroom to melt.
- Grill red onion slices and toast the buns until golden brown.
- Assemble by placing spinach on each bun followed by the grilled mushroom, onions, tomato slices, and avocado.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 burger (approx. 250g)
- Calories: 340
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 15mg