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Moroccan Spiced Portobello Burgers with Cucumber Raita

For more cottage recipes from Weight Watchers' Florine Mark, buy our July issue! Serves: 4 // Points: 2 PointsPlus for 1 cap and 1/4 cup of cucumber raita (adding bread will increase the PointsPlus value) Florine Mark shares this Northern Michigan cottage favorite: a summer treat that's Weight Watchers approved. Enjoy this unique burger by the lake!

Try more recipes from Florine Mark, the president of Weight Watchers and a summer resident in Omena!

Serves: 4

Ingredients

Ingredients
<ul> <li>3/4 cup plain fat-free yogurt (Greek variety recommended)</li> <li>1/4 cup cucumber, seedless (English), peeled, finely chopped</li> <li>1 teaspoon mint leaves, minced</li> <li>1/2 teaspoon table salt</li> <li>1/2 teaspoon black pepper, freshly ground</li> <li>1 teaspoon ground cinnamon</li> <li>1 teaspoon ground cumin</li> <li>1/2 teaspoon ground cardamom</li> <li>1/2 teaspoon table salt</li> <li>1/2 teaspoon ground cloves</li> <li>1/8 teaspoon cayenne pepper</li> <li>Cooking spray</li> <li>4 large portobello mushroom caps</li> <li>2 tablespoons fresh lemon juice</li> </ul>

Directions

Directions
To make the raita, mix yogurt, cucumber, mint, 1/2 teaspoon of salt and black pepper in a small bowl; cover and refrigerate 1 hour or up to 2 days. To make the burgers, mix the cinnamon, cumin, cardamom, remaining 1/2 teaspoon of salt, cloves and cayenne on a large plate. Spray the caps on both sides with nonstick spray; coat both sides by pressing into the spice mixture. Off heat, spray the grill rack or a grill pan with nonstick spray, then prepare the barbecue grill or heat the pan over medium heat. Add the caps and cook until somewhat softened and browned, turning once, about 6 minutes. Sprinkle with lemon juice, transfer to a serving platter, and let stand at room temperature for 5 minutes before serving with raita. Yields 1 cap and about 1/4 cup of raita per serving.

Photo(s) by Todd Zawistowski