Portobellos are the giant mushrooms you see in the markets. People often use them as the basis for sandwiches or as a meat substitute in burgers.
I love portobello burgers, but one thing that has always bothered me about most of the burger recipes is that the portobellos are usually marinated in an oil-based marinade. If my mushrooms contain natural Vitamin D (like the ones in the package I bought at Aldi for 99 cents on Saturday), because Vitamin D is a fat-soluble vitamin, the vitamin would drain right into the marinade.
My recipe does not marinate the mushroom, which cuts down on preparation time and fat and maximizes the available nutrition.
- large portobello mushroom cap
- splash of Worcestershire sauce (optional)
- splash of olive oil (optional)
- one or two slices of mozzarella cheese or slice of sweet onion or slice of tomato
- Rinse portobello cap and place on broiler pan with top of cap down.
- Spash lightly with Worcestershire sauce and/or olive oil if desired, and broil for five minutes.
- Turn over, allowing water to drain into broiler pan. Broil for five minutes more.
- Turn over again. Place one of the following on the mushroom: one or two slices of mozzerella or a slice of sweet onion or a tomato slice.
- Broil just until cheese is melted or onion/tomato look soft.
- Serve on buns. Splash with more Worcestershire sauce if desired.
Lunch today was a portobello burger on a bun with shredded cabbage salad and mandarin oranges.
Till next time, stay frugal and fancy-free.