NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey (93% lean)

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

2 slices Tomato

0.25 cup Red onion

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat.

• 2

  Clean the portobello mushroom caps with a damp paper towel and carefully remove the stems and gills.

• 3

  In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, and onion powder.

• 4

  Brush the marinade generously over both sides of the mushroom caps and set aside.

• 5

  Divide the ground turkey into two equal portions and form into patties that will fit inside the mushroom caps; season both sides with sea salt and black pepper.

• 6

  Place the turkey patties on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last 5 minutes of cooking the turkey, place the mushroom caps on the grill, gill-side down, and cook for 2-3 minutes per side until tender.

• 8

  To assemble, place each turkey patty inside a grilled mushroom cap (using the mushroom as the bottom bun).

• 9

  Top each burger with a slice of tomato, sliced red onion, and a handful of fresh baby arugula before serving.