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Open-faced mushroom burgers on pumpernickel

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

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