Last night was Sunday, which made it Crappy Dinner Party night. Haven’t read about our weekly CDP? I recommend doing that right away, and then laying plans for your very own regular Crappy Dinner ASAP.
It was my husband’s birthday this week, so we hosted. He wanted to grill burgers and dogs, which are super yummy and yes please to all of that. However, if you are trying to reduce your red meat consumption or are vegetarian or vegan, I find portobello burgers to be a really worthy substitution. (Recent studies seem to show a correlation between eating meat of any kind of your risk of Type 2 diabetes. Studies also show that eating meat raises your risk of cancer and heart disease. This is not to say you have to give up meat entirely, but rather substitute some of your meat choices for vegetarian choices instead. Click here for an explanation and some tips.) You still get the meaty texture when you bite down, and the mushrooms soak up any delicious marinades you throw their way. Top with sautéed onions, a slice of cheese, and pickles and I guarantee you will enjoy your experience!
Here’s the marinade I use to make my portobello burgers.
4 portobello mushroom caps
1/4 cup balsamic vinegar
4 tablespoons olive oil or avocado oil (avocado oil has a higher smoke point)
1 large garlic clove, minced (about 1 tablespoon)
1 teaspoon dried oregano
salt and pepper to taste
Mix all ingredients together and pour over the mushroom caps, turning every 15 minutes until time to cook, making sure to pour the mixture into the underside of the mushrooms before grilling. Throw on the grill and cook until desired doneness.
If you’d rather put them in the oven, preheat to 425°, place mushrooms stem side down in a baking dish, and roast for 18-20 minutes.
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