Happy Martin Luther King Day, everyone! And, happy Inauguration! Did you guys watch the festivities on TV this morning? I did, and let me tell you…the view from my couch this year was way better (and warmer) than it was in 2008 when my friends and I packed into the National Mall to see the action.
And, watching the inauguration from home meant that I could enjoy a hot, delicious lunch when I got hungry, instead of gnawing on cold, unsatisfying granola bars and wishing the millions of people clogging the streets between Constitution Avenue and my warm apartment would magically disappear. Definitely an improvement, both gastronomically and situationally.
And, yes, despite containing no meat, this “burger” was absolutely delicious. The thick portobello patty was juicy and filling, the sauteed onions & spinach were wonderfully savory, and the poached egg on top put the whole shebang over the edge of decadence. Is there anything more satisfying than dragging a loaded forkful of bread through a pool of creamy, runny egg yolk and savoring the rich, eggy sauce as it melts on your tongue? No. And, while the whole thing tastes indulgent, this meal is full of protein, fiber and vitamins, and clocks in at less than 250 calories. So you can eat every delicious bite and walk away with satisfied taste buds, a full and happy tummy, and a completely clear conscience. Winner, winner, portobello burger dinner! Or lunch. Whatever.
Open-Faced Portobello Burger (222 calories w/ poached egg)
- 1/2 whole wheat English muffin (I used the ones from Trader Joe’s)
- 1 large portobello mushroom cap, stem removed
- 1 cup spinach
- 1/4 cup yellow onion, thinly sliced or diced (Really, you can use as much onion as you like.)
- 1 tsp Dijon mustard
- 1/2 tsp mayonnaise
- 1 egg, poached (Optional)
- 1 tsp extra virgin olive oil
- Preheat oven to 375.
- Lightly brush both sides of your mushroom cap with olive oil. Season with salt to taste.
- Place on a baking dish and bake for 8-10 minutes.
** You can also grill the mushroom cap on medium/high heat, 4-5 minutes on each side.
- While your mushroom is baking, spray a pan with cooking spray (Pam), and cook sliced onions until soft and brown.
- Add spinach to your pan and cook until wilted. Season mixture with salt/pepper to taste.
- Spread your English muffin half with mustard and mayo.
- Top with your cooked mushroom cap, spinach, and sauteed onions.
- Add poached egg (optional – adds about 75 calories). Sprinkle lightly with salt and pepper.
- Serve with roasted vegetables or sweet potato fries.
Yuuuummmmy! I love runny eggs. And mushrooms. And spinach. Now I’m hungry again. Gonna try this w/o the english muffin soon (I’m going to try out the whole GF thing for a bit to see if it helps get rid of my chronic headaches).
Gosh, it’s delicious! It’s mouthwatering! Not to mention that portobello mushrooms are my second favorite after shiitake :). I’ll definitely try it myself. Thanks for the idea.
Portobellos are one of my fav mushrooms too!
Great portobello variation! Delicious 😉