With no saturated fat or cholesterol, a Portobello mushroom burger is about as light as you’re going to get. Just be sure to supplement it with protein-rich sides, like three-bean salad or veggies and hummus dip, to make sure your meal will have staying power.
Shop for it: Look for large Portobello mushroom caps with a firm cap and stem, that are pinkish and dry on the reverse side (an underside that is dark- or wet-looking is past its prime).
Blend it: Whisk together ½ cup olive oil, 2 tablespoons balsamic vinegar, and 2 tablespoons mustard. Marinate mushroom caps for 1 hour before grilling.
Cook it: Grill marinated Portobellos 3-4 minutes on each side.