Meat Lite: Portobello Burgers With Crispy Prosciutto And Arugula Mayo

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the Mushroom Marinade:

2 large garlic cloves, pressed

3/4 teaspoon salt

1/2 teaspoon red pepper flakes

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons olive oil

4 large Portobello mushrooms, gills removed

For the Arugula Mayo:

6 ounces silken tofu

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

1 tablespoon fresh squeezed lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

10 grinds black pepper

1 1/2 cup packed chopped arugula

1 ounce grated Romano cheese

8 slices prosciutto, about 2 ounces

4 hamburger buns, preferably homemade (I use this recipe), toasted.

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