Moroccan Spiced Portobello Burgers with Cucumber Raita
Plain fat free yogurt
¾ cup(s), Greek-variety recommended
¼ cup(s), seedless (English), peeled, finely chopped
1 tsp(s), minced
½ pinch, freshly ground
Uncooked portabella mushroom(s)
4 large, caps
Fresh lemon juice
- 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 barbecue 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.