Crusted Portabella Burgers

2 large egg whites

1 tablespoon olive oil

1/3 cup Italian-style fine dried bread crumbs

2 tablespoons chili powder

4 portabella mushroom caps (5 in. wide; 1 to 1 1/4 lb. total)

4 round sandwich buns (4 in. wide; 3/4 lb. total)

1 cup nonfat sour cream

2 teaspoons minced canned chipotle chilies or hot sauce

1/4 cup thinly sliced red onion

1 cup spinach leaves, rinsed and crisped

Salt

Pepper

Step 1

In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and chili powder.

Step 2

Rinse mushroom caps; drain. Coat each cap with egg mixture, drain briefly, then coat with crumbs, shaking off excess. Set caps, gill sides down, slightly apart on a 12- by 15-inch baking sheet. Lay bun halves, cut sides up, side by side on another 12- by 15-inch baking sheet.

Step 3

Bake mushroom caps in a 450° oven until browned and flexible when pressed, about 20 minutes. About 3 minutes before mushrooms are done, add buns to oven; bake until lightly toasted.

Step 4

In a small bowl, mix sour cream and chipotle chilies. Spread mixture on cut sides of buns. Layer equal amounts of onion and spinach on each bun bottom, top with a mushroom cap, add salt and pepper to taste, and cover with bun top.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 419Calories from Fat 20

% Daily Value *
Total Fat 9.4g15%

Saturated Fat 1.6g8%
Cholesterol 4.5mg2%
Sodium 695mg29%
Total Carbohydrate 68g23%

Dietary Fiber 5.2g21%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Crusted Portabella Burgers