Mmmmmmmmmmmmm! In one word, that pretty much sums it up. As we were walking through our farmers market over the weekend, I caught a glimpse of two organic Portobello mushrooms and instantaneously knew that it was meant to be. I was certain that the fact there were only two remaining was a sign they had to come home with us and be transformed into a scrumptious cheesy, balsamic creation. This "burger" is out of this world. But don't take my word for it....try it for yourself and see. This is a ridiculously delicious veggie recipe that leaves you satisfied but don't blame me if it has you licking your fingers afterwards.
2 large washed organic Portobello caps or mushrooms with stems removed and cleaned (use spoon to gently scrape out gills from underside of cap)
2 slices large red onion ~1/4 inch thick
Roasted red pepper (enough to cover the two mushroom caps)
1-2 tablespoons cheese of your choice- my favorites are shredded organic low-fat mozzarella, Gorgonzola or Gruyere
1-2 tablespoons extra virgin olive oil
~1/4 cup balsamic vinegar
Fine sea salt and freshly ground balsamic vinegar to taste
1. Using non-stick pan, sauté red onion slices in half the olive oil until they brown, flip and sauté another 1-2 minutes. Then add 1-2 tablespoons balsamic vinegar and continue to sauté, flipping the slices so that they are nicely glazed. Remove onion slices from pan and set aside.
2. Wipe down pan with paper towel and add remaining olive oil. Season Portobello caps with a touch of salt and pepper and sauté smooth side up for 4-5 minutes. Flip, sauté another few minutes and add remaining balsamic vinegar, cover pan and cook for approximately 2-3 minutes on each side.
3. With Portobello caps smooth side down, add cheese and cover until melted. Then add back onion and roasted pepper on top of the cheesy "burger", cover and heat for another 1-2 minutes.
4. Serve on toasted organic wheat bun or over mixed greens and add remaining balsamic glaze on top.
Best "Burger" Ever ;)