Note: From “Campfire Cuisine: Gourmet Recipes for the Great Outdoors,” by Robin Donovan.
• 4 large portobello mushrooms, stems trimmed
• Olive oil spray
• Salt and pepper
• 4 hamburger buns, toasted
• 1/2 c. jarred roasted red bell peppers
Spray the mushrooms all over with olive oil or cooking spray. Season with salt and pepper to taste. Grill over medium-high heat for 7 to 8 minutes per side, until tender. Serve on toasted buns, topped with roasted peppers and any other desired garnishes.
Variation: Grill mushrooms, cup side down, for 10 minutes, then turn. Fill the cavities with slivers of Comté or Gruyère cheese and a heaping tablespoon of crème fraîche and grill for 10 more minutes.
Nutrition information per serving:
Calories 154 Fat 4 g Sodium 260 mg
Carbohydrates 25 g Saturated fat 1 g Calcium 63 mg
Protein 6 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 1½ bread/starch, 1 fat.