Open-faced mushroom burgers on pumpernickel
2 tablespoons butter or olive oil
1 container (8 ounces) sliced cremini mushrooms
2 tablespoons Dijon or herb-flavored mustard
1 pound ground beef round
1/2 cup half-and-half or milk
1 tablespoon prepared horseradish
1 teaspoon salt
4 thin slices Cheddar cheese, optional
4 slices pumpernickel bread
1/4 cup chopped flat-leaf parsley
Makes 4 servings.
Heat butter in a large skillet until melted over medium-high heat. Add mushrooms; cook, stirring often, until starting to brown, about 4 minutes. Reduce heat to a simmer; stir in mustard. Cook 5 minutes.
Meanwhile, heat a grill pan or broiler. Mix the ground beef, half-and-half, horseradish and salt in a medium bowl; form into 4 burgers to fit the bread slices. Grill or broil on a broiler pan to desired doneness, about 5 minutes per side for medium, placing cheese on top during the last 2 minutes of cooking. Place pumpernickel slices on 4 plates; top with burgers. Top burgers with mushrooms; sprinkle with parsley.
Nutrition information per serving: 365 calories, 48% of calories from fat, 20 g fat, 10 g saturated fat, 95 mg cholesterol, 19 g carbohydrates, 28 g protein, 953 mg sodium, 3 g fiber