Chattanooga Pulse

Another year gone, seems like they go faster and faster every year. I don’t know about you, but I can say that the New Year will bring a great adventure. We will be kicking off the New Year with the second season of “The Fridge Raider.” The new season will not only be about cooking, but I will go into what you should stock your kitchen with, and what knives to use or need. Now on with the New Year!

I know one of the top New Year’s resolutions is to lose weight, and that sounds great… if you can keep with it. If you’re one of those people that is going to lose weight no matter what; then why not win some prizes and get some support? Being the official chef for the Logan & Lysa Morning Show on ALIVE 105, I recommend that you need get registered and weighed in for the “Lose It!” Challenge. I mean, if you’re going to try and lose weight,  why not try it just might motivate you?

Along with the Lose It! Challenge, I will be providing a healthy recipe with every weekly article, to help you along the way. Now as most of the staff at Brewer knows, I can make some pretty good tasting stuff. What they don’t know is that I know how to cook healthy as well as Southern. I have many recipes in my arsenal that are low fat and are good for you. So let’s get this year off right with a healthy and tasty recipe for Portobello Burgers. I’m a meat eater – so believe me – if I was out at a restaurant, I would pay for this.

¼ cup                                    Balsamic Vinegar

¼ cup                                    Olive oil (Not virgin)

2 Tbs                                      Fresh Basil, chopped

2Tbs                                       Garlic Fresh (Mashed to a paste)

4ea                                         Large Portobello Mushrooms (The size of a Hamburger)

4ea                                         ½” thick slices of sweet onion (Vidalia, Maui)

4ea                                         Whole Wheat Buns (I like whole wheat better than plain white)

Fat Free garlic mayo (recipe to follow)

Salt and pepper to taste.

First thing we have to do is to clean the mushrooms. Wash the mushrooms under cold running water to get them clean. After they have been washed then we need to remove the stem and black gills under the cap. To remove the gills take a spoon and scrape off the gills, making sure not to dig down into the meat of the mushroom.

Now in a small bowl, whisk together the vinegar, oil, garlic and basil. Place the mushrooms in a large zip-top bag and cover with the marinade, making sure that all the air is out of the bag. Place bag in dish and marinade for at least 1 hour and up to 2.

Now, if you have Foreman^TM grill, then the rest is easy. If not, don’t worry. Brush onions with olive oil and place grill. Cook until soft and slightly charred.

Remove the mushrooms from marinade and pat dry. Salt and pepper both sides and place the mushrooms gill side down on the grill.

Cook for 5 minutes and turn. At this time you can place cheese in the mushrooms and it will be melted when they’re done, otherwise cook another 6-8 minutes.

Toast the buns on grill or in the bagel side of the toaster.

Place grilled mushroom on bun top with grilled onions and with enough mayo to your liking.

Fat Free Garlic Mayo

½ cup                    Fat Free Mayo (Kraft is the best)

1tsp                       Garlic Powder

Wisk to combine and refrigerate.

Now remember that I said not to worry if you didn’t have a grill. You can use the broiler on your oven. Just make sure to place the mushrooms on a roasting rack on a cookie sheet. If you cook the mushrooms just on the pan they will turn out to be a bit runny. Don’t have a roasting rack? Use the wire rack in the oven, but be sure to place a cookie sheet under the rack. This is a bit messy to clean so make sure you have the cookie sheet in place.

Well there you go. One down and more to come, till next time.

Drop me a line and I will answer some questions or concerns @