Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.
Enter Meatless Monday. This week's recipe is Mini Mushroom Burgers. "When grilling season hits, one of life’s simple pleasures is to throw a Portobello mushroom on the grill and let it absorb those delicious smoky flavors," according to the Meatless Monday website.
Mini Mushroom Burgers
— 2 Portobello mushrooms, stems removed
— 1/4 cup light balsamic vinaigrette
— salt and freshly ground black pepper
— 8 small high-fiber whole grain dinner rolls
— 8 slices red onion
— 8 slices tomato
Place the mushrooms and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes. Prepare the grill or a grill pan with a light layer of nonstick cooking spray. Line a plate with a layer of paper towels.
Remove the mushrooms from the bag, drain and season with salt and pepper on both sides. Heat the grill to medium and place the mushrooms gill side down. Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until both mushrooms are almost cooked through.
Transfer the mushrooms to the paper-lined plate, gill side down. Cut each mushroom into quarters and place each quarter on the bottom half of the dinner rolls. Top each with tomato, onion and the remaining dinner roll half and enjoy.
Nutrition info: 165 calories, 4 g total fat, 0 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 335 mg sodium, 29 g total carbs, 5 g dietary fiber, 8 g sugar and 4 g protein.
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(Photo: Courtesy Meatless Monday)
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