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Monday, January 10, 2011

Meatless Monday: Portabella mushroom sandwich

portabella, get in my belly
I love hamburgers so when I tried to find a meatless "burger" option to test out on my family, portabella mushrooms were the first option that came to mind. I realize that some folks just aren't into eating fungi. I have this co-worker that I eat lunch on a regular basis with that will avoid our favorite lunch spot if the specials that day include mushrooms. I just want to buy my co-worker a sticker that says "embrace the fungi." They are good!

When I started my search for a recipes,  I contemplated grilling whole portabella caps but then I thought that maybe sauteing would add more flavor. In the end, I modified a South Beach Diet recipe with my own little additions. The marriage of balsamic, red onion and a little gorganzola ... yum!

Balsamic Portabella Mushroom Burgers
modified from South Beach Diet Plan

Ingredients
1 shallot or red onion diced
3 cups of Portabella mushrooms (two large caps)
1 clove garlic
3 tbsp Balsamic vinegar
Spirtz of Olive oil
1 tb Italian seasoning
gorganzola
pinch salt/pepper
hamburger buns, (we use the sandwich thins)

Directions:
Sprits non stick fry/sauté pan with olive oil.
Sauté shallots/onions for 2 minutes. Add Garlic and sauté for 1 more minute.
Add Portobello mushrooms, Balsamic vinegar, spices. Lower heat and cover pan.
Cook for 7-12 minutes until mushrooms have turned a brownish color and become flexible.
If the pan gets dry you can add a splash of water, broth, or red wine.

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