Did I fool ya?
Oh well, can’t blame a girl for trying!
No, there isn’t any meat on this plate but there is plentyyyy of juicyness. After yoga I was super hungry so I wanted to whip up something quick. I let the mushrooms marinate while I hopped in the shower. The grilling and assembly took less than 10 minutes… that’s my kind of dinner. I am so happy with how this dinner turned out. Burger + side salad made for a delicious meal. I even made an extra burger to take for lunch. Yum!
Burgers are almost synonymous with summer. I’m sure you’ve been to one or two BBQs this summer serving up burgers and ‘dogs. A plethora of research has been published explaining the negative effects red meat can have on our body, overall health and vitality but other research has shown that meat can be great for us.
I stopped eating red meat almost two years ago. I didn’t like seeing it raw and I didn’t know how to cook it. Also, through my own research, I decided that because of all the added ingredients to most meat and often improper raising of animals that I did not want to eat meat and that it has been linked to health issues. Since focussing on real food, my palette has changed and I definitely don’t crave it. But, to each their own and who knows, mine might change again.
On those nights where you are thinking “meatless”, I promise that you will not be disappointed with this “burger”.
Portobello Mushroom Burgers
Ingredients (Makes two burgers)
- 2 portobello mushroom caps
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. low sodium soy sauce — I used low sodium Tamari
- 1 tsp. olive oil
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- 1/2 clove minced garlic
- 2 buns/bread (or 1 for an open-faced burger) — I used half an Ezekiel bread english muffin for each serving
- tomato, sliced
- avocado, sliced
- handful of baby spinach
- In a small bowl, whisk together the balsamic, soy sauce, olive oil, basil, oregano and garlic.
- Place your mushroom caps in a shallow bowl and pour the balsamic mixture over the mushrooms to evenly coat.
- Let stand at room temperature for 20 minutes.
- Heat a grill pan over medium-hight heat and spray with cooking spray.
- Place the mushroom caps in the pan and cook for 4-5 minutes on each side; turning once or twice. While grilling, pour the remaining marinade mixture over the mushrooms.
- Top your bun with spinach, the juicy mushroom, tomato and avocado and enjoy!
On another, completely unrelated, note, a big congrats to Will and Kate on their little prince! 8 lbs and 6 oz of royalty. We celebrated with tea, pastries and scones. I love anything royal.
Do you have “Meatless Monday” or try to go meat-free another day of the week? What are your thoughts on red meat?
Were you on royal baby watch?! Are you into the royal hype or totally don’t care? Name guesses?