aggies1ut

Prep Time: 15 minutes
Cook Time: 25 minutes

Prep Time: 15 minutes
Cook Time: 25 minutes

Counting carbs? We've got quite a meal for you! This "bunless wonder" only has 5.6 grams of carbs. Portobello mushroom caps make a wonderful bread substitute for this open-faced burger.

Ingredients
1 1/4 pounds Lean Ground Beef
1 teaspoon salt, divided
2 teaspoons Italian seasoning
6 Portobello mushroom caps
2 small zucchini, cut lengthwise into thin slices
2 small yellow squash, cut lengthwise into slices
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Lemon wedges (optional)


Directions
1. Combine beef, 1/2 teaspoon salt, and 1 teaspoon Italian seasoning in a bowl until blended. Shape into 6 patties.
2. Cook patties in batches in a nonstick skillet coated with cooking spray over medium heat 7 minutes on each side or until beef is no longer pink. Cover and set aside.
3. Sauté Portobello mushrooms, zucchini, squash, remaining 1/2 teaspoon salt, and remaining 1 teaspoon Italian seasoning in hot oil in a large skillet over medium-high heat 10 minutes or until vegetables are crisp-tender. Add balsamic vinegar.
4. Place mushroom caps on a serving plate and top with burgers. Serve over zucchini medley. Drizzle vegetables with lemon juice, if desired. Serve immediately.


Grilling Directions
1. Coat grill rack with cooking spray. Grill burgers over medium-high heat (350° to 400°) 7 to 10 minutes on each side or until beef is no longer pink.
2. Brush vegetables evenly with oil; sprinkle evenly with salt and Italian seasoning. Arrange vegetables on grill rack coated generously with cooking spray. Grill 3 to 5 minutes on each side or until golden.
3. Serve burgers on mushroom caps on a bed of sautéed or grilled zucchini-yellow squash medley. Serve with lemon wedges.