Prepare for more less than mediocre photos, my friends! I recently found out about yet another cooking group that I really want to join. It's called, you can read about it at that link. They only let you join if your blog has 100 recipes with photos. I have more than 100 recipes, but not all of them have photos. Added 'em up and about 75 have photos. That means everything I post for the next while will be accompanied by a photograph unless I absolutely cannot stand to post one. I'll also go back and add photos to some posts that don't have one. You may want to shield your eyes, don't let my pictures deter you from trying the recipes :) Oh and of COURSE I will not just be posting random recipes to get a photo up. My standards are always that I only post recipes that I love, turn out great, and are ready for you to successfully whip up in your own kitchen!
On to the recipe! I actually have a backlog of recipes (AND photos) to post, but for some reason I prefer waiting a couple days between posts. Don't want to bury my recipes too quickly, you know? I will probably pick up the pace though as I have like 10 recipes waiting in the wings and the pile will only keep growing.
I am still loving my new grill and today's recipe is for grilled portobello mushroom burgers. You may look at the ingredients and not be very impressed, since the actual burger is just a big ol' mushroom, olive oil, salt, and pepper, then it's topped with a bit of garlic aioli. But sometimes simpler is better, and this burger is for people who really love mushrooms. I have tried other portobello burgers where the mushroom flavor was completely covered up with a marinade or glaze or something. They were good, but we LIKE the flavor of mushrooms and do not feel it needs to be covered up. Cooked this way, they still taste like mushrooms, and the garlic aioli accentuates the flavor instead of obliterates it. Plus, if you're paying $6.99 a pound for these overgrown button mushrooms (really) like we are, where's the sense in making it taste like something else? In any case, we really, really liked these burgers and will definitely make them again! Next time I am thinking of adding a slice of swiss cheese and making the mother of all mushroom swiss burgers.
Simple Grilled Portobello Mushroom Burger
portobello mushrooms, 1 for each person
buns (make sure they are vegan if you're serving someone who is vegan)
garlic aioli (leave off if you want the burgers vegan!)
any other toppings you want, like lettuce, tomato, or grilled red onion slices (yum!)
Let your grill preheat. While that happens, wash and thoroughly dry your mushrooms, then cut off the stems of all the mushrooms so the stems are flush with the rest of the cap. Brush olive oil all over the mushrooms (I used oil on a paper towel), then sprinkle with salt and pepper to taste. When grill is ready, stick the mushrooms on the grill, gill side up, and grill for 5 minutes over medium-high heat with the cover down. You may want to check to make sure they aren't burning (though a little bit of black is tasty). Before flipping them, one at a time pick the mushrooms up with tongs and pour out any accumulated oil and juices in the gills. They will cause flare ups if you don't. Cook the burgers on the other side for the same amount of time. Flip again and cook a couple minutes on the first side, then flip once more. By this time, the mushroom should feel soft when you poke it with your tongs. Lower the heat and toss your buns, cut side down, on the grill and grill until toasted. Drain the mushrooms briefly on paper towels, then serve on the buns with the garlic aioli and any vegetabley toppings you want.