Pesto Portobello Burgers
• 1/3 cup pesto (see recipe below)
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
Per Serving: 237 Calories; 10g Fat (32.9% calories from fat); 3g Saturated Fat; 13g Protein; 31g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 473mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
Fresh Basil Pesto
• 2 tablespoons coarse-chopped walnuts or pine nuts
You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.
Refrigerate leftovers and use within 1 week.
Per Serving (one tablespoon): 55 Calories; 5g Fat (81.7% calories from fat); 1g Saturated Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.
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