Happy Monday Friends! You will all be glad to hear, I’ve gotten my act together thanks to the mini goals I set last Monday. Although I never did get around to doing laundry…I hate laundry. In fact, if anyone is willing to come to my house and do my laundry, I will gladly pay them with lots of delicious food and undying thanks. Seriously. No takers?
Well then…moving right along.
My downfall as a food blogger is that I am constantly forgetting to take pictures of my food. Usually I’m in such a hurry to eat because I’m either a) starving or b) pressed for time, that the last thing on my mind is Oh! Picture! I’ve wanted to share this recipe since, like, June, but of the three times I’ve made this, I’ve never once managed to take a picture. Fail. This is actually adapted from a Weight Watchers recipe, so I’m going to use their pretty picture which basically looks absolutely nothing like what I made. Oh well.
As someone who is just learning to like mushrooms and tomatoes, this is a killer recipe. The flavors mesh together so well that it’s hard to dislike anything about it.
Grilled Margherita Portobello Burgers
adapted from Weight Watcher’s Grilled Margherita Portobello Mushrooms
makes 2 burgers | 3 points per serving
2 large Portobello mushrooms
2 T balsamic vinegar
¼ c shredded part-skim mozzarella cheese
1/8 t garlic powder
½ t oregano
1 medium tomato
4 leaves fresh basil
2 hamburger buns, rolls, or sandwich thins
- Heat grill to medium heat.
- Wipe mushrooms clean and remove stems. Rub each mushroom with the balsamic vinegar.
- Combine cheese with garlic powder and oregano.
- Wash and slice tomato into four slices.
- Spray grill with cooking spray, and place mushrooms stem-side down on the grill. Cook, covered, for 3 – 5 minutes. Flip and cook and additional 3 minutes.
- Fill each mushroom cap with ½ of the cheese mixture (about 2 T) and top with two slices of tomato. Close grill and cook an additional 2 – 3 minutes until cheese is melted and tomatoes are warmed.
- Serve on bun topping each “burger” with two fresh basil leaves.
These were so good I actually made them two weeks in a row. Since summer is coming to a close – it’s been almost fall-like in the Chicago area lately – you should probably make these soon and often to get the most of your grilling season.