Hey Chicks!

Here is a super easy grill recipe for those veggie chicks (and for those meat-eaters who want a break or a change!!) The recipe calls for 2 mushroom caps per burg, but one is usually pretty satisfying (and saves some cash too!) Feel free to also add some low-cal condiments like spicy dijon mustard or salsa. (Try to steer clear of the ketchup – it’s a sugar bomb!) Enjoy!

PORTOBELLO MUSHROOM BURGERS with GOAT CHEESE – serves 4

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
• 8 portobello mushrooms (about 1 pound total), stems removed
• 4 whole grain buns
• 5 ounces fresh goat cheese, cut into 4 equal slices
• 4 lettuce leaves

DIRECTIONS

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

3. Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

Serve it up with a huge green salad for a fabulous summer dinner!

CHICK TIP

Try buying freshly baked whole grain buns from your local bakery. They usually have an amazing selection of grain breads (ex. spelt, rye, multigrain) that are delicious to the lips and kind to your hips. They also lack preservatives (your bread should not last for 3 weeks!) so your bod is only getting the whole grain goodness. Plus, it is always chicktastic to support your local businesses!