From the Nutrition Twins Veggie Cure
This burger is to die for! It’s bursting with flavor, and if you think you can’t sink your teeth into veggies, this portobello burger will prove you wrong. If there is a burger “heaven,” you’ll feel as if your taste buds are there . . . oh, and so is your happy waistline, since this burger is just 53 delicious calories! You read that right–ONLY 53 Calories and this feels like something you can really sink your teeth into! We created it for our latest book, The Nutrition Twins’ Veggie Cure.
Psst.. if you’re a fan of feta like we are, we’re always whipping up recipes that include it. Here’s just a few to try: Balsamic Drizzled Roasted Red Pepper Eggplant with Feta, Edamame, Cranberry Feta Salad, and Watermelon, Feta & Basil.
Roasted Red Pepper, Spinach, and Feta Portobello Burger
Serves 4
Ingredients
1 red bell pepper
2 cups fresh spinach
4 portobello caps
Olive oil cooking spray
4 tablespoons low-fat or fat-free feta cheese
2 tablespoons balsamic vinegar
Salt and pepper to taste
Directions
1. Preheat grill to medium-high.
2. Wash and pat dry the bell pepper, spinach, and portobello caps. Cut pepper into four even pieces.
3. Spray portobello caps and pepper slices with olive oil spray (about 3 sprays per item using a spray bottle, or less than a second spray using a can) to give a light “dusting” of oil.
4. Place on grill, placing the mushrooms with the open side down to start. Grill for about 15 to 20 minutes, flipping the peppers and mushrooms halfway through. When you flip the mushrooms, top with spinach.
5. Once grilled, place one pepper piece on top of each mushroom. Sprinkle with feta cheese and drizzle with balsamic vinegar. Add salt and pepper to taste.
Tip: If you don’t have a grill or prefer to stay inside in the colder months, this recipe works just as well broiling the veggies! Broil on high, and the cooking times will be the same.
Research shows that increasing the intake of lower-calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal.
Nutrition Information
Per serving (with fat-free feta and no additional salt): calories 53, total fat 2g, saturated fat 0g, cholesterol 0mg, sodium 25mg, carbohydrates 8g, dietary fiber 2g, sugars 4g, protein 3g
Percent Daily Value: vitamin A 47%, vitamin C 70%, calcium 3%, iron 6%
For more delicious recipes and tips please check out The Nutrition Twins’ Veggie Cure.
- 1 red bell pepper
- 2 cups fresh spinach
- 4 portobello caps
- Olive oil cooking spray
- 4 tablespoons low-fat or fat-free feta cheese
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Preheat grill to medium-high.
- Wash and pat dry the bell pepper, spinach, and portobello caps. Cut pepper into four even pieces.
- Spray portobello caps and pepper slices with olive oil spray (about 3 sprays per item using a spray bottle, or less than a second spray using a can) to give a light “dusting” of oil.
- Place on grill, placing the mushrooms with the open side down to start. Grill for about 15 to 20 minutes, flipping the peppers and mushrooms halfway through. When you flip the mushrooms, top with spinach.
- Once grilled, place one pepper piece on top of each mushroom. Sprinkle with feta cheese and drizzle with balsamic vinegar. Add salt and pepper to taste.
- Tip: If you don’t have a grill or prefer to stay inside in the colder months, this recipe works just as well broiling the veggies! Broil on high, and the cooking times will be the same.
- Research shows that increasing the intake of lower-calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal.