Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo

Name: Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 355 milliliters packed chopped arugula; 1 teaspoon Dijon mustard; 2 larges garlic cloves, pressed; 4 hamburger buns, preferably homemade (I use this recipe), toasted; 1 Tbsp fresh squeezed lemon juice; 2 Tbsps olive oil; 10 grinds black pepper; 4 larges Portobello mushrooms, gills removed; 8 slices prosciutto, about 2 ounces; 1 teaspoons red pepper flakes; 28 grams grated Romano cheese; 0 teaspoons salt; 170 grams silken tofu; 2 teaspoons white wine vinegar; 1 teaspoon Worcestershire sauce

You can never have too many main course recipes, so give Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo a try. This recipe serves 4. One serving contains 332 calories, 13g of protein, and 19g of fat. A mixture of portobello mushrooms, grinds pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. This recipe is typical of American cuisine.

Instructions

Make the marinade by whisking together the garlic, salt, red pepper flakes, Worcestershire sauce, mustard, vinegar and oil.

Ingredients you will need

Worcestershire Sauce

Red Pepper Flakes

Marinade

Mustard

Vinegar

Garlic

Salt

Cooking Oil

Equipment you will use

Whisk

Place the mushroom caps in a large zip-topped bag and pour marinade over them. Seal and refrigerate for at least an hour or up to overnight, flipping the bag periodically.

Ingredients you will need

Marinade

Mushrooms

Make the arugula mayo by combining the tofu, vinegar, mustard, lemon juice, Worcestershire sauce, salt, pepper, olive oil, arugula and cheese in the bowl of a food processor. Puree until the mixture is smooth and bright green. Refrigerate until just before serving the burgers. You can make it ahead--it will keep for three days.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Olive Oil

Arugula

Mustard

Vinegar

Cheese

Pepper

Mayonnaise

Salt

Tofu

Equipment you will use

Food Processor

Bowl

Preheat the oven to 400°F. Arrange the slices of prosciutto on a silpat or parchment lined baking sheet, and bake 2 to 3 minutes before flipping, then a minute or two on the other side. The time will vary according to your oven, but the slices should darken in color and become slightly crisp (they'll crisp up nicely as they cool). Watch them carefully, they burn easily. Set aside while you cook the mushrooms.

Ingredients you will need

Prosciutto

Mushrooms

Equipment you will use

Baking Sheet

Oven

Adjust the top oven rack so it's four inches below the heating element, and preheat the broiler.

Equipment you will use

Oven

Remove the mushrooms from their marinade, brushing off and discarding excess, and place them on an oiled baking rack set inside a rimmed baking pan. Broil for 2 to 3 minutes per side. Toast your hamburger buns.

Ingredients you will need

Hamburger Bun

Mushrooms

Marinade

Toast

Equipment you will use

Baking Pan

To assemble the burgers, spread some arugula mayo on the bottom of the bun, top with a mushroom, 2 pieces of prosciutto, and additional arugula mayo if you like. I like to serve burgers with roasted potato wedges.

Ingredients you will need

Prosciutto

Mushrooms

Arugula

Potato