Portobello Stuffed Mushroom Burger

Ingredients

• Cottage cheese

  Lowfat, 1% milkfat

  ¼ cup or 57g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Hamburger bun

  Mixed-grain

  4 roll or 172g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  ⅛ tsp or 0.8g

Directions

1. Preheat the oven to 400°F (200°C).
2. Rub the rounded ends of the mushroom caps with oil and place them oiled side down on a baking sheet.
3. Place the spinach in a microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop the cooked spinach and mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread the spinach mixture onto the prepared mushroom caps.
4. Bake in the preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.

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