Featured recipe from Marilu’s table * Portobello burger dijonay
Grilling season is officially here (when it’s not raining), so let’s try a meatless burger! This mushroom ‘burger’ has a meaty texture so it will please many of the people who think they want meat. It’s also easy to take along to a cookout where you know your options are limited. Your burger goes right on the grill with no extra work for your host.
You can also grill the mushroom on a tabletop grill (like a George Foreman grill).
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Portobello Burger Dijonay
Blue * Serves 1
1 portobello mushroom cap, stem removed
1 teaspoon Vegenaise or Nayonnaise (mayo sub)
1/4 teaspoon Dijon mustard
1/2 teaspoon capers, rinsed
tomato slice, optional
lettuce, optional
1 whole grain burger bun
Preheat a grill or a grill pan over medium high heat. Gently clean the mushroom cap with a damp cloth. Grill the cap approximately 3 minutes on each side. Mix the Vegenaise, mustard and capers to make the Dijonay sauce. Place tomato, lettuce, mushroom, and sauce on the bun. Enjoy!
