Turkey Burgers on Portobello Mushroom Buns

I was in the mood for a turkey burger today but wanted to do without the carbs from the bun. I had heard of using Portobello Mushrooms in lieu of bread buns before but had never tried it, so what better time that now to see if this mushroom could be an imposter for bread much like the Cauliflower that passes itself off as pizza crust…I mean what is the world coming to?!

I love healthy substitutions though. It’s always awesome when you can still enjoy your favorite food but a healthy version of it. No one likes to feel deprived and I for one would have a fit if I couldn’t have pizza or bread whenever I wanted anymore! In any event, I excitedly drove to the grocery store and purchased a nice, meaty, two-pack of Portobello Mushrooms and a 1 lb pack of Organic Ground Turkey and with great anticipation went home to prepare this meal.

I was very pleasantly surprised at how delicious the mushroom was. It tastes nothing like bread of course but it was a great stand-in for it. I wasn’t able to hold the burger and bite into it like I would a regular burger because my turkey patties were huge in proportion to the mushroom but maybe if the patties were smaller that would’ve been possible. I will give that a try next time, because yes there will be a next time. I baked the mushrooms in the oven but another option is to grill them on a grill or grill pan. They turned out nice and meaty and very flavorful. I think I willĀ  cook them for less time in the oven next time, about 15 minutes at 375 degrees, because they were a tad softer than I wanted them to be. I made one for my hubby and he loved it as well!

Well, enough with the talking, let me share this delicious recipe with you pronto!

Turkey Burgers on Portobello Mushroom Bun Recipe

Ingredients:

For the Mushrooms:

2 Large Organic Portobello Mushrooms (remove the stems and rub the mushrooms with a damp paper towel to remove any dirt)
1/4 cup Balsamic Vinegar
2 Minced Garlic Cloves
1 Tablespoon Worcestershire sauce
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Dried Oregano
2 Teaspoons Red Pepper Flakes
2 Teaspoons Dried Basil
2 Teaspoons Dried Thyme
Sea Salt and Black Pepper to Taste

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  1. Put the Portobello caps round-side-up in a shallow dish.
  2. In a medium-size bowl, whisk together the vinegar, garlic, Worcestershire sauce, olive oil, and seasonings.
  3. Pour this mixture over the caps, then flip them to coat the other side.
  4. Marinate at room-temperature for 15 minutes.
  5. Place the mushrooms in the oven and bake at 375 degrees for 15 minutes.

For the Turkey Burgers:

1 lb Ground Turkey
2 Slices Chavrie Goat Cheese (Buy the small tube from the grocery store)
1/4 Cup Steel Cut Oats
1 Tablespoon Worcestershire Sauce
2 Teaspoons Dried Thyme
2 Teaspoons Oregano
1/2 Cup Baby Spinach, chopped
2 Teaspoons Red Pepper Flakes
2 Teaspoons Garlic Powder
Sea Salt and Black Pepper to Taste

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  1. Preheat the oven to 375 degrees.
  2. Add all the ingredients except for the Goat Cheese to the ground turkey.
    Mix to combine but don’t over-mix.
  3. Form the mixture into patties, make a shallow opening in the middle of the patties and place the goat cheese in the opening.
  4. Close the opening over the goat cheese and place the patties in a shallow backing dish.
  5. Bake in the oven a 375 degrees for 30 minutes.

Place the burger on top of the mushroom bun and add your favorite condiments.

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Enjoy!

Steel-Cut Oats Crusted Baked Grouper

I am just going to come out and honestly say that fish is my least favorite protein. I have to actually make a conscious effort to remember to cook some and even then I can only tolerate a few types of fish. My husband on the other hand could live on fish. Once when he wanted to lose some weight, he asked me to make him fish and vegetables every day for about a month. No kidding.

When I do prepare a fish dish I try to make it taste as little like fish as possible so I still feel like I’m eating chicken. You know how it seems that everything tastes like chicken, you ask someone what alligator or rabbit tastes like and they tell you..like chicken, as if that would make you want to try it.

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Spinach Turkey Meatloaf

Meatloaf is one of those go-to recipes for me whenever I am stumped at what to cook for dinner. It can sometimes be such a hassle to constantly think of new things to cook that are also healthy and delicious and more importantly that my husband and son will eat without complaint. I prefer turkey to beef meatloaf of course because it is healthier and I am always on the hunt for different ways to make this dish different so it doesn’t seem like I’m cooking the same meatloaf every time. Meatloaf is really easy to make, it basically involves combining all the ingredients, throwing the mixture into a couple loaf pans and shoving them in the oven for about 45 mins..easy right. I make sure that I always have ground turkey or ground chicken in my freezer in case I need to whip up a quick loaf for dinner.

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Guilt-Free Shepherd’s Pie

Living a healthy lifestyle is no easy feat let me tell you. It means greatly reducing and sometimes even cutting out completely food that I loved and used to indulge in like potatoes for example. I love all things potatoes, fried, baked, mashed, smashed, boiled you name it. In order for me not to feel completely deprived of food that I love however, I spend a lot of time researching healthy alternatives and substitutions to my favorite recipes.

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Goat Cheese and Sun-dried Tomato Stuffed Chicken Breast

This recipe combines two of my loves: Goat Cheese and Sun-dried tomatoes. I love, love, love goat cheese and I have the same amount of love for sun-dried tomatoes. I’m a cheese lover in general but I don’t feel half as guilty when that cheese is goat cheese since it is lower in calories and healthier. I don’t really like raw tomatoes but I am seriously in love with the sun-dried variety.

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Hi, I’m a Soba Noodle

I know what you’re thinking, but no, a Soba noodle isn’t a noodle that doesn’t drink…lol, yes I crack myself up. I discovered the Soba noodle a few years ago when I ordered the Soba Noodle Soup with chicken from Panera Bread and the entire soup had less than 400 calories! How could that be if the main ingredient is pasta I asked myself. So I decided to do my research on this teetotaler noodle. I was pleasantly surprised to find out that Soba Noodles which are of Japanese origin are made from buckwheat and are chock full of nutrients. Now, not all Soba Noodles are created equal. You have to be very careful when you buy it that the ingredients consist of 100% Buckwheat. If you don’t pay attention to the ingredients you may end up with a blend of buckwheat and other types of wheat. In comparison to regular pasta, one cup of cooked Soba Noodles contains about 100 calories as compared to one cup of cooked white pasta which contains about 220 calories and one cup of cooked whole wheat pasta that contains about 170 calories.

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