Portabella Beef Double Burger

Entire recipe: 295 calories, 6.5g fat, 452mg sodium, 29.5g carbs, 7g fiber, 6.5g sugars, 32.5g protein -- PointsPlus® value 7*

One 100-calorie flat sandwich bun (like Arnold/Brownberry/Oroweat Sandwich Thins)
4 oz. raw extra-lean ground beef
1 tbsp. liquid egg whites (about half a large egg white)
Dash each salt and black pepper
Dash garlic powder
Dash onion powder
1 portabella mushroom cap
1/2 leaf romaine lettuce
1 slice tomato
1 thin slice onion
Optional toppings: ketchup, mustard

Split bun into halves.

In a medium bowl, thoroughly mix beef, egg whites, and seasonings. Evenly form into a patty about 4 inches wide.

Bring a grill pan (or skillet) sprayed with nonstick spray to medium-high heat. Place patty and mushroom cap in the pan and cook for 3 - 4 minutes per side, or until cooked to your preference.

Place patty on the bottom half of the bun. Top with lettuce, tomato, and onion. Add mushroom cap and the top half of the bun.



Portabella Bolognese Pasta

1/4th of recipe (about 1 1/3 cups): 361 calories, 4g fat, 545mg sodium, 60g carbs, 10g fiber, 12g sugars, 24.5g protein -- PointsPlus® value 9*

8 oz. high-fiber pasta (or HG Alternative)
2 1/2 cups canned crushed tomatoes
1/2 cup tomato paste
2 tsp. chopped garlic
2 tsp. balsamic vinegar
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1 tsp. dried basil
2 cups finely chopped portabella mushrooms
8 oz. raw extra-lean ground beef
1/4 tsp. each salt and black pepper

In a large pot, cook pasta per package instructions, about 8 minutes. Drain pasta, transfer to a large bowl, and cover to keep warm.

In another large bowl, mix all remaining ingredients except mushrooms, beef, salt, and pepper.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until slightly softened, about 3 minutes.

Add beef to the skillet with the mushrooms, and season with salt and pepper. Cook and stir, crumbling beef, until mushrooms are soft and beef is fully cooked, 4 - 6 minutes.

Add tomato mixture and cook and stir until hot, 2 - 4 minutes.

Serve over pasta, and enjoy!


HG Alternative: Skip the pasta, and enjoy your portabella bolognese sauce over broccoli cole slaw, spaghetti squash, or your guilt-free pasta swap of choice! A serving of the sauce itself (about 3/4 cup) has 168 calories, 2.5g fat, 535mg sodium, 19g carbs, 5g fiber, 9.5g sugars, and 17g protein (PointsPlus® value 4*).

’Bella & Beef Fajitas

1/2 of recipe (3 fajitas): 355 calories, 12.5g fat, 355mg sodium, 45g carbs, 8g fiber, 8g sugars, 19g protein -- PointsPlus® value 9*

1 tsp. olive oil
1 large portabella mushroom cap, sliced
3/4 cup sliced bell pepper
3/4 cup sliced onion
1/4 tsp. garlic powder
1/8 tsp. chili powder, or more to taste
1/8 tsp. ground cumin
4 oz. raw lean beefsteak filet, sliced
1/4 tsp. salt
Dash black pepper
1/2 cup chopped tomatoes
2 oz. (about 1/4 cup) roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas

Drizzle a large skillet with oil and bring to medium-high heat. Add mushrooms, bell pepper, and onion, and sprinkle with garlic powder, chili powder, and cumin. Cook and stir until slightly softened, about 3 minutes.

Add beef to the skillet with the veggies, and sprinkle with 1/8 tsp. salt and the black pepper. Cook and stir until beef is cooked thorough, about 4 minutes.

In a small bowl, mix tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt.

Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.

Evenly distribute veggie-beef mixture among the tortillas, followed by the tomato-avocado mixture. Fold and chew!


Big Mushroom Meatloaf

1/5th of loaf: 189 calories, 5g fat, 441mg sodium, 8g carbs, 1g fiber, 3.5g sugars, 26g protein -- PointsPlus® value 4*

1 1/2 cups chopped portabella mushrooms
1 1/4 pounds raw extra-lean ground beef
1/2 cup canned crushed tomatoes
1/4 cup quick-cooking oats
1/4 cup fat-free liquid egg substitute
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup

Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium heat. Cook and stir mushrooms until completely softened, 5 - 7 minutes.

Transfer mushrooms to a large bowl, and pat dry. Add all remaining ingredients except ketchup. Mix thoroughly.

Transfer mixture to the loaf pan, and smooth out the surface.

Evenly spread ketchup over the meatloaf.

Bake until cooked through, about 50 minutes.

Slice, serve, and enjoy!


For more Hungry Girl recipes seen in this episode, click here!

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.