June is Burger Extravaganza Month here at Foodo.
You can also check out all of our burgers HERE
~ Wanda ~
After moving to the great northwest I became motivated to get out and start exercising again. With the kids in school I have lots of time to train. I decided to sign up to do the Danskin Triathlon which will be held in Seattle on Aug 15th. It consists of a 1/2 mile swim, 12 mile bike and a 5K run. I love the biking and swimming portions but the running is my least favorite.
Last time I did a triathlon was 7 yrs ago and I trained hard but didn’t lose any weight because I was always drinking sports drinks and eating power bars etc… This time I am taking a different approach. Still exercising 5 days a week alternating between the 3 events but I am eating differently. I am not cutting out meat completely but trying some healthy options. I often forget about making Portabella burgers but once again my husband (the shopper) found them on sale and brought home the biggest most beautiful mushrooms and I couldn’t wait to grill them up. And then to just top it off you can serve them with baked sweet potato fries. I have been using sweet potatoes in place of regular potatoes in many of our dishes.
one year ago: Grilled Vegetable Coponata
So here you go, my favorite veggie burger.
It is so satisfying I don’t miss the meat at all!!
4 portobello mushroom caps
1/3 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 slices provolone cheese
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning a few times.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Place on bun with mayo and Dijon mustard. I also added tomato and lettuce.