Mushroom Burger Wrap
Recipe adapted from MyPlate for Moms, How to Feed Yourself & Your Family Better, by Elizabeth M. Ward, M.S., R.D.
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These mushroom burgers are so tasty it’s hard to believe they’re not 100% beef.
Yield: 4 servings
Serving Size: 1-5 ounce burger in one tortilla
Ingredients
6 ounces white button mushrooms
6 ounces crimini mushrooms
2 teaspoons plus 2 tablespoons canola oil
1/2 cup low-fat ricotta cheese
8 ounces 93% lean ground beef
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
2 teaspoons dried basil or 1/4 cup chopped fresh basil
4 2-ounce whole-wheat tortillas
freshly ground black pepper
Directions
1. Chop mushrooms into ¼-inch pieces. Heat a medium skillet over medium-high heat. Add 2 teaspoons canola oil. Place mushrooms in pan and sauté for 3 to 5 minutes. Drain. Return mushrooms to pan and season with freshly ground black pepper.
2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.
3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve in tortilla.
Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.
Nutrition Facts
(5 oz patty in one tortilla): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g
Tags: blendability, burger, cremini, Dinner, Elizabeth Ward, Flatout, grilling, hamburger, kid-friendly, Lunch, MyPlate for Moms, nutritious, summer dinner recipe, white button
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