main meals

Ingredients

• 3/4 cup plain fat-free yogurt, Greek-variety recommended
• 1/4 cup cucumber(s), seedless (English), peeled, finely chopped
• 1 tsp mint leaves, minced
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp table salt
• 1/4 tsp ground cloves
• 1/8 tsp cayenne pepper
• 3 sprays cooking spray
• 4 large portobello mushroom(s), caps
• 2 Tbsp fresh lemon juice

Instructions

• 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.

Notes

• Serve these mushroom burgers with the cucumber raita, either as a condiment for a whole wheat bun, or as a sauce on the side.