With the NFL playoffs beginning this weekend, burgers are on many people’s menus, including mine. While at the grocery last week, the portobello mushroom caps caught my attention, so I decided to give portobello burgers a try. It was easy, quick, good and light! (They’re so good that I’ve made them three times in the last week.)
Simply pre-heat your oven to 410 °F. Line a baking sheet with foil and lightly cover with non-stick spray. Wipe the mushroom cap with a damp paper towel (or rinse and allow to completely air dry). Trim the stem so that the cap lays flat on the baking sheet. I basted mine with Soyaki from Trader Joe’s (1 TBS for 1P+) to add some flavor, but you could also use olive oil (1 TSP for 1P+), salt and pepper.
Bake for approximately 12 minutes. Dress like a hamburger. I chose a sandwich thin instead of a bun (3P+), then added Dijon mustard, lettuce, tomatoes and green onions (all 0P+).
Add a side of fruit, and that’s a complete meal for only 4 Weight Watchers PointsPlus!
With such a light meal, that should leave a little room for other tailgate snacks, including my favorite: popcorn.