We’ve been celebrating quite a bit over here at Festival Foods this September. In fact, our dietitian team has committed to #RaiseYourMitt for National Family Meals Month; whipped up fun dishes, like Stuffed Roasted Peppers and Sweet and Sour Chicken for National Rice Month; and celebrated eating all forms for Fruits and Veggies – More Matters® Month. If that wasn’t enough, we’re also featuring September’s Produce Pick, mushrooms! And what better way to celebrate than with a portabella cheeseburger? Packed with creamy Gorgonzola cheese, sweet roasted bell peppers and savory portabella mushrooms, this delicious and affordable, meatless “cheeseburger” is an easy way to help get your five (or more!)-a-day!
20 Minute Meals:
2 tsp. olive oil
4 (4-inch) portabella caps
2 cloves garlic, minced
Salt and pepper, to taste
¼ cup (1 oz.) crumbled Gorgonzola cheese
2 Tbsp. mayonnaise
4 whole-grain hamburger buns (or gluten free)
2 cups trimmed spinach
½ cup sliced bottled roasted red bell peppers
- Heat oil in large nonstick skillet over medium-high heat. Add mushrooms to pan. Sauté 4 minutes or until tender; flipping once.
- Add garlic to pan; sauté for 30 seconds. Season mushrooms with salt and pepper, then set aside.
- In a small mixing bowl, combine Gorgonzola and mayonnaise. Stir well. Spread about ¼ the mixture onto each hamburger bun. Top each hamburger bun with 1 mushroom, ½ cup spinach and 2 Tbsp. red peppers.
Yield: 4 servings *Per Serving: Calories 300, Total Fat 15g (Saturated 3.5g, Trans 0g), Cholesterol 10mg, Sodium 430mg, Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 8g), Protein 9g, Vitamin A 50%, Vitamin C 30%, Calcium 10%, Iron 15% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.