Beef and 'bella burgers
Storage tip: Mushrooms keep for up to a week in the refrigerator. Keep in the original packaging or a paper sack until ready to use. Never wash mushrooms; clean with a soft brush or wipe with a damp paper towel just before using.
4 medium portabella mushrooms (about 3 ½ to 4 inches in diameter)
1 tablespoon olive oil
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1/2 cup reduced-sodium beef broth
2 cloves garlic, minced
1/4 teaspoon ground pepper
8 ounces lean ground beef (about 90 percent lean; ground round)
1/2 cup goat's milk cheese crumbles with basil and roasted garlic
4 lettuce leaves
4 whole-wheat hamburger buns, toasted
1/2 cup chopped tomatoes
Preheat grill to medium high or allow coals to burn down to white ash.
Trim stems from mushrooms. With the tip of a spoon, gently scrape away gills. Brush mushrooms on all sides lightly with olive oil.
Combine beef broth, garlic and pepper. Place mushrooms on hot grill, gill side down, and grill over direct heat in covered grill, about 5 minutes or until lightly browned on edges. Brush mushrooms frequently with beef broth mixture while grilling. Turn mushrooms over, gill-side up. Brush with beef broth mixture and grill in covered grill 3 minutes. Spoon about 2 tablespoons goat cheese into the cavity of each mushroom. Grill in covered grill, about 5 to 7 minutes or until mushrooms are tender and hot through.
Meanwhile, shape beef into 4 very thin patties, about 4 inches in diameter and ¼ inch thick. Grill patties quickly over direct hot heat about 3 minutes per side, or until meat thermometer registers 160 degrees, brushing frequently with beef broth mixture.
Place lettuce on bottom of toasted buns. Place grilled mushroom, gill-side up, on lettuce. Top each mushroom with about 2 tablespoons of chopped tomatoes. Top with beef and remaining bun.
Makes 4 servings.
Per serving, including olive oil: 288 calories (27 percent from fat), 9 grams total fat (4 grams saturated), 15 milligrams cholesterol, 37 grams carbohydrates, 17 grams protein, 291 milligrams sodium, 5 grams dietary fiber.