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Tuesday, August 14, 2007

BBQ Portabello Mushroom Burgers & Vegetables


My son Matt (pictured) put together this fantastic meal tonight for the family (alas I only remembered that a picture would have been nice after we had devoured the food). Here are the simple directions.

Portabello Mushroom Burgers
with Grilled Veggies:


4 portabello mushrooms, marinated (10-15 mins. each side) in balsamic vinaigrette, minced garlic, olive and walnut oil.

After marinating time is done, place mushrooms on preheated BBQ (350 F) and cook for 5-8 minutes per side.

The left-over marinade was poured over sliced zucchini, sliced baby eggplant, and the portabello stems and placed in a grilling wok. Vegetables in wok were placed on one end of the grill while the portabello were cooking at the other end.

Mushroom burgers were served on the new President's Choice Multi-grain Burger First Buns along with a variety of toppings (sauerkraut, dills, Dijon, mayo & nayonnaise). I piled my grilled vegetables on top of the portabello and spread a little nayonnaise on half of the bun. Results were very juicy and tender. A big hug and thank you to Matt for a delicious vegan dinner!

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