Mushroom Topping

Portabella Mushrooms, 300 grams
Onions, raw, 11 slice, thin
11 Cherry Tomatoes, Fresh
Green Peppers (bell peppers), .2 cup, strips
*Heinz Spicy Brown Mustard, 2 tsp
*Kikkoman Lite Soy Sauce, 1.5 tbsp
*Salsa Picante, Valentina Extra Hot Mexican Sauce, 2 tbsp
Cholula Original Hot Sauce, 2 tbsp
*Cooking Spray, Pam, 3 serving
*Poppy seed, 1 tsp
Curry powder, 2 tbsp

I used the curry burger patty made by Dr. Praeger's and the Arnold's flat bread to reduce fat and calories. These two items are not included in the calculation of this recipe.

Spray pam in a small pot. Mix together the sauces and spices with about 1 cup water and heat in the small pot. Cut up all the veggies. Add in vegetables, starting with onions, then peppers, then tomatoes. Let it heat so that the flavor seeps into the sauce. In a wok, add some oil or spray Pam and add in the poppy seeds and curry powder as desired. Keep wok hot. Add in the chopped up portabella and let it sizzle at high heat. After a few seconds slowly add the mixed sauces and vegetables on top. Mix vigourously until the sauce is brown. Then reduce heat and continue mixing until the sauce is almost gone . Finally, allow it to cool a bit and add on top of burger.

Serving Size: Makes enough for 5-6 toppings on veggie burgers

Number of Servings: 5

Recipe submitted by SparkPeople user HARSHP02.