02-03-2002, 01:05 PM #1Retired IRON CHEF Mod
- Join Date
- Dec 1969
Here's another one for Super 88 "Bye-Bye Burgie"
(Broiled Portobello “burgers” with sweet peppers, red onions, and a spicy, chickpea spread)
1 cup of canned chickpeas, drained and rinsed
2 tbsp. Low-fat sour cream
2 tbsp minced onions
1 tbsp chopped, fresh cilantro
2 cloves of garlic, minced
2 tsp lemon or lime juice
1 tsp. of brown sugar
¾ tsp of ground coriander
½ tsp. Ground cumin
1 tbsp. Each olive oil and balsamic or red wine vinegar
½ tsp. Dried basil
4 medium Portobello mushrooms, wiped clean
1 large red bell pepper, seeded and cut into wide strips
1 medium red onion, sliced into thick rings (do not separate)
4 muti-grain buns
1 cup of whole baby spinach leaves
To make the chickpea spread, combine all of the ingredients (listed under chickpea spread above) in a blender or food processor and whirl until smooth. Refrigerate until ready to use.
In a small bowl, combine olive oil, vinegar, and basil. Brush oil mixture over both sides of mushrooms pepper strips, and onion rings. Arrange vegetables in a baking pan and place under the broiler, about 5 inches from the heat source. Broil for 3 minutes. Remove the pan from the oven, turn vegetables over and baste with any of the remaining oil mixture, and return to the oven. Broil 3 or 4 more minutes or until the vegetables are tender.
Te serve, line bottom of bun with spinach leaves. Place one whole mushroom over the top. Spread chickpea mixture over mushroom. Top with green peppers, onions, and top half of bun. Serve immediately.
Makes 4 servings
Nutritional value per serving
6.8 grams of fat
0.1 grams of Sat Fat
10.4 grams of protein
44.9 grams of carbohydrates
3.9 grams of fiber
0.5 mg cholesterol
422.9 grams of sodium
Hope this one turns out good for you super88. I have not tried this one yet but it sounds good. Let me know what you think.
02-06-2002, 01:14 AM #2New Member
- Join Date
- Jan 2002
MMMMM GOOD. Had for diner tonight,excellent.Thanks for the post,a most appreciated addition to my kitchen
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