Servings:  4

1/4 cup low-sodium soy sauce
1/4 cup balsamic vinegar
2 Tablespoons olive oil
3 garlic cloves, minced
4 (4-inch) portobello mushroom caps
1/2 of large red bell pepper (stem removed and seeded)
1/3 cup plain Greek yogurt
1 Tablespoon olive oil
1 Tablespoon lime juice
1 clove garlic, finely minced or put through garlic press
1/8 teaspoon ground red pepper or 1/4 teaspoon cajun seasoning
vine ripe tomato slices
lettuce leaves
4 whole wheat hamburger buns
Cooking spray

Combine first 4 ingredients in a large zip-top plastic bag; add mushrooms to bag. Seal and marinate at room temperature for 2 hours (or up to
overnight in the refrigerator), turning bag occasionally. Remove mushrooms from bag; discard marinade.

When you are preparing the mushrooms for marinating, go ahead and "roast" your red bell pepper for the sauce.  Place the pepper half in a
microwave-safe dish with a tight fitting lid.  Cover and cook on high for 5 minutes depending on the power of the oven. Remove and let cool;
Note: If you are only marinating the mushrooms for a couple of hours, you can do the next step when ready to cook mushrooms.  If marinating
overnight in refrigerator, you'll want to peel pepper before refrigerating.

Once pepper is cooled, split in half, remove the seeds and lay flesh down on a cutting board;  gently peel the skin away, using the back of a
paring knife to scrape any spots sticking to the flesh.  You don't have to get too crazy with peeling since it will be pureed anyway. If marinating
the mushrooms for more than 2 hours

Grill: Preheat grill to medium heat.

Stovetop: When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard
marinade). Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 4-5 minutes, until lightly browned. Turn
over and cook 4-5 minutes more.

For red pepper sauce: (best made within 30 minutes of serving) Blot pepper very dry. Chop peeled red peppers roughly.  Add to blender
with yogurt, i Tablespoon olive oil, garlic, lime juice and ground red pepper or cajun seasoning. Puree with 30 seconds or until smooth.  
Refrigerate if not using immediately.  

Place cooked Portobellos on buns. Top each burger with lettuce, tomato and a heaping Tablespoon red pepper sauce.
Seriously Delicious
Portabello Mushroom Burgers
  • Meat Free but Delicious
  • WW No Counting Points
*NOTE:  Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe for accuracy
or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight Watchers Recipe Builder
(unless otherwise noted).  Weight Watchers is a registered trademark of Weight Watchers International, Inc. PointsPlus®  is a trademark of Weight Watchers
International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting or by joining Weight Watchers Online.  
Readers are encouraged to join Weight Watchers to fully enjoy Weight Watchers many benefits.
Cooking Tips:  This is a fantastic recipe to begin with if you've never tried a Portobello burger.  Even meat lovers have reported to LOVE this
burger.  Be sure to blot pepper dry before adding to blender or sauce will be runny.  Consider doubling the sauce!  
Picky Eater Tips:  We occasionally include a recipe that we realize will be a Picky Eater challenge.  This is one of them.  I do encourage you to
get them to at least try a bite. Make them some cheese toast with the bread.  Preheat oven to 400 while you are preheating grill or making
sauce.  Put both sides of bun on baking sheet, top with their favorite cheese and bake for 10 minutes until cheese is melted.