Healthy Recipe: Grilled Portobello Burgers

Packed with the kind of immune-boosting nutrients that will help keep your family safe and healthy, Portobello mushrooms and spinach make a great protein alternative while eliminating loads of heavy fats, as well as the threat of food-borne illnesses common to incorrectly cooked meats and poultry. These vitamin and antioxidant-rich veggies grill beautiful and pack a flavor filled punch. Serve these delicious sandwiches at your next backyard barbeque, and you’ll have a risk-free dish that’s sure to please. You’ll need 4 Portobello caps, cleaned with stems removed 4 whole wheat buns ½ cup whole, fresh spinach 4 slices organic beefsteak tomato 4 slices red onion 4 tbsp cream cheese (or less to taste) 1 cup vegetable broth ¼ cup olive oil ¼ cup balsamic vinegar 2 tsp sea salt 1 tsp Black pepper Fresh dill Combine mushroom caps, olive oil, broth, balsamic vinegar, salt and black pepper in a large dish. Make sure mushrooms are completely covered by fluid mixture. Cover dish and refrigerate for minimum two hours. After marinating period, fire up the grill to a medium heat. Place Portobello caps topside-up on grill, and cook for 6 minutes. Flip, cook for another 6 minutes, then check tenderness. Caps should be tender, but not mushy. Continue cooking topside-up if needed. Optional: grill tomato and red onion with a light olive oil baste for 2-3 minutes. While caps are grilling, combine fresh dill and cream cheese to taste. Apply generously to the bottom bun. Stack spinach, onion and tomato, then serve when Portobello are tender with a mild char. Plate with fresh watermelon for an low-cal, immune-boosting meal that’s sure to please. Serves four.