• Serves: 3
    Costs: Approximately 4.35 per serving
  • 6 large button mushrooms (about 2 cups, measured uncooked)
  • Canola oil as needed
  • 3 extra lean unbreaded or breaded chicken burgers
  • 680 ml can of thick spaghetti sauce, divided
  • 3/4 cup shredded part-skim mozzarella
  • Pinch of dried basil
  • Pinch of dried oregano
  • 3 whole wheat Kaiser rolls
  1. Wash the mushrooms with damp paper towels?, and then slice. Cook in oil in a large skillet over a moderate heat. Cook for 10 minutes, or until lightly browned on both sides. Place the mushrooms on a plate lined with paper towels to soak up any excess fat.

  2. Meanwhile, cook the burgers in a separate large skillet. Cook, covered, over a moderate heat for about 10 minutes, or until almost cooked through. Sprinkle with salt and black pepper.

  3. Reduce the heat to medium-low. Add the cooked mushrooms and 1-1/2 cups of the spaghetti sauce to the pan. Baste the burgers and mushrooms in the sauce.

  1. Once the sauce is caramelized on one side of the burgers, top the burgers with 1/4 cup mozzarella each. Cover, and cook for 2 to 3 minutes, or until the cheese has melted. Sprinkle the burgers with basil and oregano.

  1. Sandwich the burgers in the buns and top with mushrooms. Use the remaining spaghetti sauce for a dip.

Calories: 510 per serving; fat content: 20 grams fat per serving

Food writer: Carolyn Cashen

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