Meat Lite: Portobello Burgers With Crispy Prosciutt

Name: Meat Lite: Portobello Burgers With Crispy Prosciutto And Arugula Mayo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large garlic cloves, pressed; 3/4 teaspoon salt; 1/2 teaspoon red pepper flakes; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1 tablespoon white wine vinegar; 2 tablespoons olive oil; 4 large Portobello mushrooms, gills removed; 6 ounces silken tofu; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon fresh squeezed lemon juice; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 10 grinds black pepper; 2 tablespoons olive oil; 1 1/2 cup packed chopped arugula; 1 ounce grated Romano cheese; 8 slices prosciutto, about 2 ounces; 4 hamburger buns, preferably homemade (I use; recipe), toasted.

Servings: persons

2 large garlic cloves, pressed
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons olive oil
4 large Portobello mushrooms, gills removed
6 ounces silken tofu
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh squeezed lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
10 grinds black pepper
2 tablespoons olive oil
1 1/2 cup packed chopped arugula
1 ounce grated Romano cheese
8 slices prosciutto, about 2 ounces
4 hamburger buns, preferably homemade (I use
recipe), toasted.

1
Make the marinade by whisking together the garlic, salt, red pepper flakes, Worcestershire sauce, mustard, vinegar and oil. Place the mushroom caps in a large zip-topped bag and pour marinade over them. Seal and refrigerate for at least an hour or up to overnight, flipping the bag periodically.
2
Make the arugula mayo by combining the tofu, vinegar, mustard, lemon juice, Worcestershire sauce, salt, pepper, olive oil, arugula and cheese in the bowl of a food processor. Puree until the mixture is smooth and bright green. Refrigerate until just before serving the burgers. You can make it ahead--it will keep for three days.
3
Preheat the oven to 400u00b0F. Arrange the slices of prosciutto on a silpat or parchment lined baking sheet, and bake 2 to 3 minutes before flipping, then a minute or two on the other side. The time will vary according to your oven, but the slices should darken in color and become slightly crisp (they'll crisp up nicely as they cool). Watch them carefully, they burn easily. Set aside while you cook the mushrooms.
4
Adjust the top oven rack so it's four inches below the heating element, and preheat the broiler. Remove the mushrooms from their marinade, brushing off and discarding excess, and place them on an oiled baking rack set inside a rimmed baking pan. Broil for 2 to 3 minutes per side. Toast your hamburger buns.
5
To assemble the burgers, spread some arugula mayo on the bottom of the bun, top with a mushroom, 2 pieces of prosciutto, and additional arugula mayo if you like. I like to serve burgers with roasted potato wedges.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 large garlic cloves, pressed, 3/4 teaspoon salt, 1/2 teaspoon red pepper flakes, 2 tablespoons Worcestershire sauce, and more.

Yes, Meat Lite: Portobello Burgers With Crispy Prosciutto And Arugula Mayo Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meat Lite: Portobello Burgers With Crispy Prosciutto And Arugula Mayo Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions