May 22, 2013
1 tablespoon olive oil
1/2 cup (115g) onion, minced
2 garlic cloves, minced
12 ounces (335g) portobello mushrooms, finely chopped
One 4-ounce can (115g) chopped green chiles, drained
1 tablespoon soy sauce
2/3 cup (150g) ketchup
2 teaspoons prepared yellow mustard
1 tablespoon chili powder
1/2 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon black pepper
4 toasted burger rolls
In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened (about 4 minutes). Add the garlic and cook until fragrant (about 30 seconds).
Stir in the mushrooms, chiles, and soy sauce and cook until lightly browned (2 to 3 minutes).
Stir in the ketchup, mustard, chili powder, liquid smoke, salt, and pepper. Mix well, adding a little water if the mixture is too dry. Simmer to blend flavors (about 5 minutes).
When ready to serve, spoon the mixture onto the rolls and serve hot.
All figures are per serving (assumes 4 servings).
Fat: 5 g
Carbs: 41 g
Fiber: 4 g
Protein: 7 g
Sodium: 1377 mg