Absolutely the Best Portabella Burgers!!!
- Ready In:
- 22mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 236.59 ml canned chick-peas, drained and rinsed
- 29.58 ml low-fat sour cream
- 29.58 ml minced onions
- 14.79 ml chopped fresh cilantro
- 2 garlic cloves, minced
- 9.85 ml lime juice
- 4.92 ml brown sugar
- 3.69 ml ground coriander
- 2.46 ml ground cumin
- 14.79 ml olive oil
- 14.79 ml red wine vinegar
- 2.46 ml dried basil
- 4 medium portabella mushrooms, wiped clean
- 1 large red bell pepper, seeded and cut into wide strips
- 1 medium red onion, sliced into thick rings (do not separate)
- 4 multi-grain hamburger buns
- 236.59 ml whole baby spinach leaves
directions
- To make chickpea spread, combine all of the first 9 ingredients in a blender or processor and whirl until smooth. Refrigerate until ready to use.
- In a small bowl, combine olive oil, vinegar, and basil. Brush mixture over both sides of mushrooms, pepper strips, and onion rings. Arrange vegetables in a baking pan and place under the broiler, about 5 inches from heat source. Broil for 3 minutes. Remove pan from oven, turn veggies over, baste with any remaining oil mixture, and return to oven. broil for 3-4 more minutes, until veggies are tender. (In the summer I also grill the veggies and it tastes wonderful!).
- To serve, line bottom of bun with spinach leaves (lettuce doesn't taste as good in my opinion). Place one whole mushroom over top. Spread with chickpea mixture over mushroom. Top with peppers, onions, and top half of bun.
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RECIPE SUBMITTED BY
cali~jenn
rancho cucamonga, CA
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