Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!
Combine oil, garlic and 1/4 teaspoon each pepper and salt in a small bowl.
Brush portobello caps with the oil mixture; set aside to marinate at room temperature for 10 minutes.
Gently mix to incorporate.
(Do not overmix.)
Shape into four 3/4-inch-thick patties and set aside.
Oil the grill rack (see Tips).
Place the mushrooms, cap-side down, on the oiled grill rack.
Grill, covered, until just tender, about 4 minutes per side.
Transfer the mushrooms to a plate; cover to keep warm.
Oil the rack again; place the turkey patties on the oiled rack.
Place 1 cheese slice on each patty during the last minute of cooking.
Transfer the patties to a plate and let rest for 5 minutes.
Place each patty on the stem side of a portobello cap; top evenly with tomato slices and arugula.
Cover with the remaining portobello caps, stem-side down, and serve immediately.
Tips
Tips: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
Oiling a grill rack before you grill foods helps ensure that the food won’t stick.
Holding a folded paper towel with tongs, dip it in vegetable oil and rub it over the rack.
(Do not use cooking spray on a hot grill.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
