20 minutes prep time | Serves 4

What you need:
 

• 4 large portobello mushrooms
• 2 cloves garlic, sliced into very thin slivers
• 1 tsp fresh rosemary or 1/2 tsp dried, optional
• 1 tsp fresh thyme or 1/2 tsp dried, optional
• 3 Tbsp extra-virgin olive oil
• 3 Tbsp balsamic or red wine vinegar
• Salt and freshly ground black pepper, to taste
   

What you do:

1. Preheat broiler or grill. Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits.
2. In a small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan. Broil or grill until soft and brown, about 3 to 5 minutes per side.
3. Serve with lettuce and tomato on toasted whole-grain buns.
    

Per serving: 123 Calories, 2 g Protein, 5 g Carbohydrates, 1 g Fiber, 11 g Total fat (1 g sat, 8 g mono, 1 g poly), 6 mg Sodium, Vitamin B2 (riboflavin), Copper, Vitamin B3 (niacin), Pantothenic acid, Manganese, Selenium