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Nutrition Facts
Serving Size 276 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 85 mg 4%
Total Carbohydrate 19 g 6%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 7 g
Vitamin A 35% Iron 8%
Vitamin C 90% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Balsamic Glazed Portabella Burger
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 medium portabella mushroom caps, choose thick ones with a deep, hollow area underneath
1/4 cup(s) olive oil, divided use
2 Tbsp Central Market Aged Balsamic Vinegar of Modena
2 Tsp Adams Reserve Just Right Burger Spice
1 cup(s) red onion, very thinly sliced
1 cup(s) red bell pepper, very thinly sliced
2 sprigs fresh rosemary
1 cup(s) fresh sweet corn, scraped from the cob
2 Oz goat cheese, crumbled
1 Oz baby spinach leaves
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Instructions

1
With a damp paper towel, clean smooth top surface of portobello mushroom cap.
2
Gently remove soft "gills" and stem from underside of mushroom using a melon ball scoop or a teaspoon measuring spoon.
3
Mix 3 tablespoons olive oil, balsamic vinegar and seasoning together in a large re-sealable plastic bag. Add mushrooms, seal and turn to evenly coat. Allow to sit 15 to 20 minutes.
4
While mushrooms are marinating, heat grill (or grill pan) to medium-high.
5
Meanwhile, place remaining olive oil in a separate skillet over medium heat. Add onion, bell pepper and rosemary sprigs, and cook until onions begin to soften, about 5 to 6 minutes.
6
Add corn and cook 2 to 3 more minutes. Remove from heat. Discard rosemary sprigs and set aside.
7
Place mushrooms on grill with underside facing down and grill 3 to 4 minutes.
8
Flip mushrooms so underside faces up. Add cheese and corn mixture to "bowl" of mushrooms and cook an additional 3 to 4 minutes.
9
Remove and serve on your bun of choice with baby spinach leaves. Toasted naan, English muffins or ciabatta rolls make ideal buns for this is a super sloppy, but delicious combination.

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