Moroccan spiced portobello burgers with cucumber raita

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Prep Time: 0:18 Cook Time: 0:06 Total Time: 0:24 Difficulty: Easy Servings: 4 Source:

Ingredients

3/4 cup(s) , Greek-variety recommended plain fat free yogurt

1/4 cup(s) , seedless (English), peeled, finely chopped cucumber(s)

1 tsp , minced mint leaves

1/2 tsp table salt

1/2 tsp , freshly ground black pepper

1 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp table salt

1/4 tsp ground cloves

1/8 tsp cayenne pepper

3 spray(s) cooking spray

4 large , caps portobello mushroom(s)

2 Tbsp fresh lemon juice

Directions

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.

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.

Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the 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.

Nutrition

0 smart points