Make a simple, quick burger with a portabella mushroom for those busy days. Top it with fresh vegetables and it will be a perfect meal!
4 Garlic Cloves
1 Red Bell Pepper
1 Green Bell Pepper
1 Red Onion (Medium-Sized)
1/2t Oregano
1/2 Paprika
Pinch of Salt & Pepper
4 Whole-Wheat Burger Buns
Toppings:
Guacamole
Salsa
Barbeque Sauce
Siracha
Lettuce
Pinch of Salt & Pepper
4 Whole-Wheat Burger Buns
Toppings:
Guacamole
Salsa
Barbeque Sauce
Siracha
Lettuce
Mustard
Ketchup
First, wash the portabella mushrooms and pull out the stems so they are flat. Chop 2 cloves of garlic very finely and rub them into the gills of the mushrooms. Now, season the mushrooms with oregano, paprika, salt and pepper. Heat up a large non-stick pan and begin grilling the mushrooms. Start by placing the gills up, and grill for approximately 2 minutes. Flip them over and grill them with the gills down for another 2 minutes. Then flip again them and grill for another minute, if needed. Remove the mushrooms from the pan and place the gills down on a cloth or a paper towel to allow some of the moisture to drain off. Then, chop up the bell peppers, onion and the the other 2 garlic cloves. Sauté these veggies on low heat in a non-stick pan for approximately 10 minutes and remove from heat once the onions are golden. Toast the whole-wheat buns to your liking and begin building your burger. Place the mushrooms onto the bun, gills up, then load it up with the pepper and onions.
First, wash the portabella mushrooms and pull out the stems so they are flat. Chop 2 cloves of garlic very finely and rub them into the gills of the mushrooms. Now, season the mushrooms with oregano, paprika, salt and pepper. Heat up a large non-stick pan and begin grilling the mushrooms. Start by placing the gills up, and grill for approximately 2 minutes. Flip them over and grill them with the gills down for another 2 minutes. Then flip again them and grill for another minute, if needed. Remove the mushrooms from the pan and place the gills down on a cloth or a paper towel to allow some of the moisture to drain off. Then, chop up the bell peppers, onion and the the other 2 garlic cloves. Sauté these veggies on low heat in a non-stick pan for approximately 10 minutes and remove from heat once the onions are golden. Toast the whole-wheat buns to your liking and begin building your burger. Place the mushrooms onto the bun, gills up, then load it up with the pepper and onions.
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