Crusted Portabella Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Buy portabella mushroom caps. Or buy whole mushrooms, and trim off stems and save them for other uses. Ingredients:
2 large egg whites |
1 tablespoon olive oil |
1/3 cup italian-style fine dried bread crumbs |
2 tablespoons chili powder |
4 portabella mushroom caps (5 in. wide; 1 to 1 1/4 lb. total) |
4 round sandwich buns (4 in. wide; 3/4 lb. total) |
1 cup nonfat sour cream |
2 teaspoons minced canned chipotle chilies or hot sauce |
1/4 cup thinly sliced red onion |
1 cup spinach leaves, rinsed and crisped |
salt |
pepper |
Directions:
1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and chili powder.
2. Rinse mushroom caps; drain. Coat each cap with egg mixture, drain briefly, then coat with crumbs, shaking off excess. Set caps, gill sides down, slightly apart on a 12- by 15-inch baking sheet. Lay bun halves, cut sides up, side by side on another 12- by 15-inch baking sheet.
3. Bake mushroom caps in a 450° oven until browned and flexible when pressed, about 20 minutes. About 3 minutes before mushrooms are done, add buns to oven; bake until lightly toasted.
4. In a small bowl, mix sour cream and chipotle chilies. Spread mixture on cut sides of buns. Layer equal amounts of onion and spinach on each bun bottom, top with a mushroom cap, add salt and pepper to taste, and cover with bun top.
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