Portabello Mushroom Burger

For Each Burger:
1 whole grain nonfat bun, sliced in half
1 portabello mushroom with stem removed
1/4 cup mushroom broth
Garlic Powder
Hummus (recipe below)
Tomato, sliced
Lettuce, spinach or salad mix


Place nonstick skillet on medium heat, when warm add mushroom cap side down.  Sprinkle with garlic powder.  Pour enough mushroom broth to cove bottom of skillet about 1/4" and immediately place lid over to steam mushroom.
Cook for 3 minutes or so.
Toast bun, spread hummus on each side then pile on ingredients and enjoy.

Hummus:
Put one can of drained chickpeas in a a good blender.
Add 3 cloves of garlic
1/2 teaspoon cumin
small mild red hot pepper without seeds or stem
2 Tbsp. lemon juice.
Blend until smooth.  This will make enough to last several days in fridge.  I use it in place of mayo.
(Hummus Recipe from ELovings at Recipes.com)