Grilled Portobello Burger

The Ingredients:
4 sm portobello mushroom caps (8 oz total), stems removed
4 tsp balsamic vinegar
2 jarred roasted red pepper halves
2 Tbsp pesto
2 wedges Laughing Cow Light Swiss cheese
baby spinach (or field greens)
2 whole wheat hamburger buns or 1 whole wheat pita, split

The Instructions:
1. PREHEAT grill pan over medium heat. Grill mushrooms 8 minutes, turning halfway through and brushing with vinegar.

2. SPREAD buns or pita with half of the pesto and 1 wedge of cheese. Place peppers, mushrooms, and greens on buns. If desired, drizzle with additional vinegar. Add mushrooms.

3. ENJOY! Make sure you have napkins, they’re kind of sloppy.

The Numbers:
According to the original recipe – 270 cal, 10 g pro, 37 g carb, 5 g fiber, 9.5 g fat, 2.5 g sat fat, 5 mg chol, 613 mg sodium (this does not include the cheese and would be different depending on the bread you use)

Adapted from Prevention magazine.