GRILLED PORTOBELLO MUSHROOM AND ONION BURGERS

2 French-style baguettes (each about 24 inches long and 2 inches in diameter)
4 Portobello mushrooms (about 6 ounces each)
1 ½ Cups nonfat Italian salad dressing
5 Tablespoons chopped fresh thyme
¼ Cup Worcestershire sauce
2 Large red onions, in ½-inch-thick slices
2 Large red bell peppers, quartered, stems and ribs removed
8 Lettuce leaves

Cut each baguette into four equal sections, then cut each section in half horizontally. Wipe the mushrooms clean with a damp paper towel, remove the stems, and slice the caps into ½-inch-thick slices. In a small bowl, whisk together salad dressing, thyme, and Worcestershire sauce. Preheat oven to low and prepare a medium-hot charcoal fire. Place grilling rack 4 to 6 inches from the coals. Brush mushrooms, onions, and bell peppers with herbed dressing. Grill, turning once or twice, until nicely browned on the outside and tender, 6 to 8 minutes total. Remove from grill and keep warm in oven.

Brush the cut sides of the baguettes with remaining herbed dressing. Place cut side down over indirect heat (not directly over the coals) and grill until rolls are just heated through and beginning to brown at the edges. For each “burger”, place a baguette bottom cut side up on a plate. Top with an onion slice, 4 to 5 mushroom slices, one quarter of a bell pepper, and a lettuce leaf. Cover with the top of the baguette, pressing down gently to form a sandwich. Repeat with remaining ingredients. Serve immediately.

Serving size: 1 burger
Calories: 235
Fat: 2.2 g
Cholesterol: 0 mg
Carbohydrate: 45 g
Protein: 8.3 g
Sodium: 233 mg

TIP: Serve with other condiments like mustard, nonfat mayonnaise, pickles, and sliced tomato.

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