Grilled Portobello Mushroom Burger With Ricotta And Arugula Slaw

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 medium-large portabella mushrooms (stalks removed)
• 2 garlic cloves, peeled
• 1 teaspoon thyme leaves
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 4 buns (for burgers)
• 1 tablespoon pesto sauce
• 1/4 cup ricotta cheese
• 2 cups arugula
• 1 tablespoon balsamic vinegar
• 2 tablespoons reduced-calorie mayonnaise
• 2 scallions, shredded
• 1 small carrot, peeled and julienned
• 1 tablespoon honey

Recipe

• 1 clean and peel the mushrooms. using a small paring knife, cut slits into the mushrooms.
• 2 cut the garlic cloves into thin slices, then push into the holes in the mushrooms. place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
• 3 meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. mix all the ingredients for the arugula slaw together in a bowl.
• 4 heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. remove, then toast the buns until lightly brown, this should take 2-3 minutes.
• 5 spread the buns with the herbed ricotta and add a grilled portobello. top with a spoonful of arugula slaw, then replace the bun lid and serve.