Portobello mushrooms, big and bursting with flavor, fill a sandwich bun almost as well as any other burger, and with far less fat and fewer calories. Look for mushrooms with smooth, blemish-free caps. Turn the caps over and make sure the gills are a dry, dull-looking brown. If they are damp and black-brown, the mushrooms are past their prime and will not be good for this dish. The burgers are topped off with salad greens in a tangy herb dressing and a thick slice of ripe tomato.
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