Portabello "Burgers"

This recipe is adapted from one I saw on the TV show Oliver's Twist. Yes, I may be dieting but I still love FoodTV. It gives me great ideas, and this is a recipe which comes together in just a little over fifteen minutes.

Preheat over to 400 degrees.

Strip leaves from 1 long stalk fresh rosemary and chop. Strip leaves from several stalks thyme -- about 2 tsp. Chop 2 large or 3 medium cloves garlic. Chop 2-3 scallions. Toss all these in a food processor with 4 oz "I Can't Believe Its Not Butter Light" and process until it forms a nice smooth mixture.

Brush 4 good sized portabello caps clean, and pull the center stems out. Spread the butter mixture evenly over the inside of each cap, and place on a cooking sheet. Bake at 400 for 15 minutes.

While baking, take 4 bulkie rolls & slice. Find high fiber, low fat ones, if you can. Meijer low fat bulkies are good. I found out that Hannaford brand bulkies are also 2 points per bun, so I bought onion rolls. Spread a good quality dijon mustard on both halves of each bun (I used my favorite champagne garlic mustard). Wash 8 leaves of romaine lettuce and split in half. Four halves will be for each sandwich.

When the mushroom caps are done and cooled slightly, place one on the bottom half of each bun. Top with 4 lettuce leaf halves, then press the top half of the bun on. Extra butter will run off. Enjoy! Makes 4 sandwiches.

The flavor of the herbs soak into the mushroom cap while cooking, and a good amount of the butter soaks in and also runs off. So not as much butter is still on it when you eat it. These have excellent flavor, great texture, and are low in points. Yum!