This week I saw some beautiful—and large!—Portobello mushrooms.
I couldn’t pass them up! I love mushrooms and have been trying to think of
various ways to incorporate them into our diet more often. Since Washington is
known for its vampires—I am, of course, referring to the lack of sunlight and
not a certain teen vampire book/movie that was all the rage a few years ago—I am
convinced that God put mushrooms (dark/shade loving organisms that happen to be
high in vitamin D) here for a reason (a place know for its lack of access to
vitamin D producing sunlight). What better way to enjoy such beautiful large
Portobello mushrooms than in burger form? And ya know what? They turned out great! Mr. Legendary
even approved! Hope you enjoy them too!
Oven Baked Portobello Mushroom Burger
Ingredients (for 2 servings)
2 Portobello mushrooms
2 rolls or hamburger buns
1 tomato
2 leaves of lettuce
2 slices of provolone
1 or 2 tablespoons of basil pesto
1 teaspoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 teaspoon olive oil
Instructions
Heat oven to 450 degrees. Remove stems of the mushrooms and
place the caps frill side down on a cookie sheet. Bake them for 10 minutes.
While the caps are in the oven, mix the pesto, Worcestershire, balsamic
vinegar, and olive oil together. After the timer goes off, remove the caps from
the oven. Flip them over (use a fork or spatula so you cont burn yourself!) and
spoon half the pesto mix on to each cap. Place a slice of cheese on each
seasoned mushroom cap then return them to the oven for 5 more minutes. After
the 5 minutes, remove the mushrooms and let them sit for another 5 minutes.
Place warm caps on hamburger buns or rolls and top with lettuce and tomato. Enjoy!
If you didn’t follow my recipe exactly,
I’d love to hear what modifications you tried!
Love from the wet side,
Mrs. Mommystars
