Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Grilled Portobello Mushroom Sliders

All my vegetarian/healthy friends, this is going to be the perfect appetizer for a barbecue or maybe a party where you need finger foods, but won’t have to feel guilty about eating it! Special thanks to PureRejuv Wellness Center.

Smoky Baby Portobello Sliders with Smoked Gouda

Ingredients
  • 6 baby Portobello stuffing mushrooms
  • 1 tablespoon olive oil
  • 1 red onion sliced
  • 1 pinch salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 3 ounces smoked Gouda cheese
  • 1/2 cup BBQ sauce
  • 6 organic slider buns
    Directions
  1. Over medium-high heat in a skillet, add 1/2 tablespoon of the olive oil.
  2. Next add the sliced onion with a pinch of salt. Let caramelize, stirring occasionally (about 10 minutes). Turn off heat and set aside.
  3. Brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onions, and chili powder.
  4. Heat your grill (or skillet) on medium heat; cook the mushrooms until juicy and tender (about 5 minutes on each side). In the last minute of cooking, add a slice of Gouda cheese on top to melt.
  5. Lightly toast the buns on the grill for even more flavor while cooking the mushrooms.
  6. Assemble the sliders by placing the mushrooms on the bun, top with the caramelized onion and a generous drizzle of BBQ sauce.


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Turkey Cacciatore Burgers on Portobello “Buns”

An improvement on the average turkey burger, this healthy recipe redo comes together quickly and looks complex…so serve this one next time you have friends over for dinner. It tastes delicious, is packed with protein from the turkey and has loads of potassium courtesy of the mushrooms. What more could you ask for? – Recipe courtesy of Rachael Ray

TurkeyCacciatoreBurgersonPortobelloBuns

Ingredients:

  • 1 1/3 pounds ground turkey breast, the average weight of 1 package
  • Salt and pepper
  • 6 crimini mushrooms (baby portobellos) stems removed and finely chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, smashed away from skin and finely chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
  • Handful flat-leaf parsley, chopped
  • Extra-virgin olive oil, for drizzling
  • 4 large portobello mushroom caps, stems removed
  • Coarse salt and black pepper
  • 2 cups arugula leaves, coarsely chopped
  • 1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
  • Sliced red onion and sliced yellow and plum tomatoes

Directions:

  1. Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
  2. Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
  3. Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on “bun” bottoms to plates. Top with onions and tomatoes and serve.