There is something about the smell of BBQ–even in 100 degree heat–that makes me soooo happy. BUT if I keep eating mystery meat hotdogs and ground beef, no amount of yoga will save me. SO I decided on a healthy vegetarian alternative to burgers and fries… Grilled portobello and a side salad (hold the groans, please.)
I don’t have a grill so I use a griddle, which I must say, works wonders. I even have those beautiful little grill lines on everything.
The portobello mushroom caps usually come 2-3 per package at any grocery store. My rule is to eat one with the bun like a proper burger then eat one without (to keep the calories in check.)
For fixens I grilled onions, grape tomato halfs and artichoke hearts and added sliced avocado. No dressing or mayo–just a bit of olive oil and freshly grated pepper. I probably pile on an extra 200 calories in condiments when I eat burgers and fries so I chose to leave those options off the menu and eat clean.
I put the portobellos on the griddle pan with the halved grape tomatoes and halved artichoke hearts. The onions I sliced and sauteed in a regular frying pan. I sliced the avocado the short way (is that even the correct terminology? I don’t know but you get it.) For the side salad I chopped up Romaine lettuce with baby carrots, cucumbers and a few grape tomatoes. I made an asian-style dressing by mixing approximately a table spoon of Rice vinegar, Soy Sauce, Sesame Oil, Lemon, a little water and a dollop of Dijon mustard. You can alter the measurements to taste–sometimes I skip the mustard because it’s a little overpowering.
- 5 Portobello Mushroom caps (DEAL: $2.49 per package TraderJoe’s)
- 1 avocado
- 1 can of artichoke hearts (DEAL: $2.69 at Whole Foods 365 brand)
- Grape tomatoes
- 1 large yellow onion(sliced not chopped)
- Extra Virgin Olive Oil
- Freshly Grated Black Pepper
- Whole wheat Burger Buns (Ciabatta rolls are also PERFECT)
