Moroccan Spiced Portobello Burgers with Cucumber Raita
0
Points®
Temps total: 24 min • Préparation: 18 min • Cuisson: 6 min • Portions: 4 • Difficulté: Facile
Portobello caps are so big they can double as burger patties. Look for large, smooth caps without any mushy bits or excessive browning.
Ingrédients
Plain fat free yogurt
¾ cup(s), Greek-variety recommended
Cucumber
¼ cup(s), seedless (English), peeled, finely chopped
Peppermint leaves
1 tsp(s), minced
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Ground cinnamon
1 tsp(s)
Ground cumin
1 tsp(s)
Ground cardamom
½ tsp(s)
Table salt
½ tsp(s)
Ground cloves
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
Portabella mushrooms
4 large, caps
Fresh lemon juice
2 tbsp(s)
Instructions
1
To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days.
2
To make the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture.
3
Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving with raita. Yields 1 cap and about 1/4 cup of raita per serving.
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