Рецепт Pork and Portobello Mushroom Burgers

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included whole grains and grains. I
our diet but I have changed the amount of it I cook in a single meal. We are down to the equivalent of ¾ cup of
mushroom that’s been ‘de-gilled’. You
grill them exactly the same way as you’d do any burger. They can go onto a grill pan or a barbecue
grate or even into a skillet. You can
them serve them on regular hamburger buns or, as I did, on whole grain Kaiser
rolls. The toppings are left up to your
imagination but all the old favorites can pressed into use—tomatoes, onions,
mayo, mustard, ketchup, pickles—whatever you’d put out with regular hamburgers. It’s a wonderful way to cut back on meat
without giving it up altogether. Here’s
the recipe:
Recipe for Pork and Portobello Burgers from Mark Bittmann in the New
York Times
Timing: 30 Minutes. Serves
4. Can easily be halved.
1
tablespoon minced garlic
1
teaspoon minced fresh rosemary, fennel seed or parsley
Salt
and ground black pepper
4 large
portobello mushroom caps, stems removed
4
burger buns or Kaiser Rolls

View Full Recipe at CHEWING THE FAT

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