The first time I had a portabello “burger” was at The Cheesecake Factory in college. I’m not sure what made me pick that off the menu, but it was delicious. At the time, I didn’t realize just how meaty portabello mushrooms are, and what a great meat substitute they make. Even people that aren’t huge mushroom fans will likely enjoy a portabello.
So, with the weather being so nice the past few days, I really wanted to grill up some vegetables, and thought portabellos would be great. Of course, just the mushrooms themselves weren’t enough, so I made them into “burgers” with marinated zucchini, and red peppers on a roll with of course, gouda cheese. Throw in a side of curried sweet potato fries, and you’ve got perfection.
Balsamic Grilled Portabello Mushroom “Burgers”
– Serves 2 –
2 rolls (I used Kaiser)
2 medium sized portabello mushrooms
1 medium sized zucchini, sliced
1 medium red pepper, sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove of garlic, diced
2 slices of smoked gouda cheese (or your favorite cheese)
1/2 small red onion, sliced
1. Heat grill on medium-high heat
2. Combine the garlic, balsamic vinegar, and olive oil in a medium sized bowl. Add the vegetables, making sure to coat them completely.
3. Using either a grill basket or aluminum foil, place the vegetables on the grill. Cook on each side, about 10 minutes until there are grill marks and they are cooked through.
4. Layer the cheese on the bottom of the bun, followed by the portabello mushroom, zucchini (about 3-4 slices), and red pepper. Top with raw red onion, and enjoy!
Curried Sweet Potato Fries
– Serves 2 –
2 medium sweet potato fries
1 tsp curry powder
1 Tbsp olive oil
1. Preheat oven to 450 degrees
2. Peel and slice potatoes, to look like french fries
3. In a medium bowl, toss the fries with olive oil and curry powder, making sure to coat evenly
4. Spread on a greased baking sheet, and bake for 15 minutes