Mushroom Burgers with White Bean Spread

Looking for a super easy, healthy, delicious entry? Compared to the chicken recipe, this dinner party entrée required very little time and few ingredients. I found the recipe in a cookbook called Power Foods, which creates recipes from what it names as the “38 healthiest ingredients.” The mushroom was the main health ingredient in this recipe, boasting antibiotic and anti-inflammatory properties in addition to immune system enhancement. They have been found to have cancer-fighting abilities, and Portobello mushrooms (used in this recipe) are high in potassium. I mostly picked the recipe because it looked like it tasted good, but these aren’t bad side benefits!

The recipe recommends grilling the mushrooms and placing them on hamburger buns with melted cheese and arugula. I chose to sauté/steam them in a pan (partly so that I could cook the chicken and make the salad at the same time). I omitted the cheese and buns and instead placed the burgers with bean spread and onions on a bed of arugula, so you can choose which you would prefer. There are three separate parts to this recipe: the white bean spread, the onions, and the burgers themselves.

WHITE BEAN SPREAD:

1 cup canned cannellini beans, drained and rinsed

½ tsp minced garlic

1 tbs chopped thyme (I used a little more)
1 tsp olive oil

Puree in a food processor until smooth, then set aside.

MUSHROOM BURGERS:

            4 large Portobello mushroom caps

1 ½ tsp garlic

1 tbs thyme

1 ½ tbs olive oil

1 tbs balsamic vinegar

Combine garlic, olive oil, and thyme in a shallow dish. Coat the mushroom caps in the mixture, then place in a frying pan over medium heat. Drizzle with the vinegar. To retain some of the juicy texture, place a lid on the pan to steam the burgers a little more. Cook until soft and juicy, about 10 minutes, flipping the mushrooms once.

ONIONS:

            1 large red onion, sliced into rings

1 tsp oil

Coat the onions with oil, then place in the same frying pan as the mushrooms. You can do this on the side as the burgers are cooking or afterwards. Using the same pan allows the onions to get a little of the thyme and balsamic flavors. Keep the top off the pan to make the onions a little more crispy. Cook for about 7 minutes.

Spread about 2 cups of arugula on a serving platter. Place mushroom caps on the arugula, stem side up. Spoon the white bean spread into each, dividing evenly among the burgers (you might have a little extra spread at the end). Then divide the onions between the burgers and place on top of the bean spread.

Mushroom burgers on arugula
Mushroom burgers on arugula

Recipe and mushroom health information from Power Foods by the Editors of the Whole Living Magazine

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