Thursday, August 16, 2012

Portobello Burgers with Tomato Mayo

I got distracted watching autotune videos this week and slacked in the weeknight dinner department. We had planned to grill outdoors, but the rain put a damper on our fun. Grill pans are a great alternative; just be sure you've got the fan on.

Mushrooms are a great solution for quick weeknight meals. Flavorful, versatile and fast-cooking. A portobello burger is always satisfying for me, but I like to dress it up with some schmancy sauce to make it feel more like a meal. This time I went with a quick tomato basil mayo.

Look at these beauties. Did you know that you shouldn't actually rinse your mushrooms? They're spongey, so will soak up the water. I usually just wipe mine down with a damp cloth. Delicious fungus up in here.

Homemade mayo is as easy as dumping yummies in a food processor with a few tablespoons of your preferred mayo... and I KNOW you all have your favorites. Americans never switch.

Dinner done in just a few minutes. Dressed with saucy and greens on a whole wheat bun. Quick, homemade and something you can feel good about.

Grilled Portobello Burgers with Tomato Mayo
3-4 portobello mushrooms
1 teaspoon olive oil
1 tomato, seeded
3 tablespoons mayonnaise
5-6 basil leaves
3-4 whole wheat buns
1/2 cup baby spinach

Clean mushrooms and brush with olive oil. Grill over medium heat for 5-7 minutes, or until tender. For sauce start by squeezing liquid and seeds from tomatoes (otherwise your sauce will be runny). In the bowl of a food processor combine seeded tomato, mayo, basil and S&P. Process until smooth. Serve mushrooms on toasted buns with sauce and fresh spinach.

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