My tomatoes are finally in ripening overdrive, and for some reason around this time of year I find myself craving a good ‘ol burger. Maybe I am just longing for the smell of the grill that was always present at the many UGA tailgates of my lifetime. I enjoy a good traditional burger just as much as the next person, but I have also fallen pretty hard for an alternative to the classic. Substituting my ‘moo’ for a mushroom, I don’t get that greasy, over-stuffed feeling that occurs after I down a traditional burger. So, for a healthier, happier you, give this dish a try; and red wine is required, so how can you go wrong.
Prep Time: 5min/ Cook Time: 10min/ Serves: 1 person per mushroom
First, slice and/or dice your onion and garlic. You may use as little or as much garlic as you like. Place onion, garlic, and 2-3 Tbsp. of olive oil in sauce pan and sauté until brown and caramelized. While onions and garlic are cooking, sample wine and wash and rise your portabella. Wash well, and remove any stem from your shroon. Once your onions and garlic have cooked, add another couple Tbsp. olive oil to your sauce pan, place your portabella(s) face up in sauce pan, and add 2 Tbsp. olive oil to the face of your mushroom. Sample wine. Add 1/3 cup of red wine to the face of your mushroom as well. That old wine that you have sitting around from an unfinished bottle works great for this too. Cook for 4 min. on each side. Sample wine. Then, turn portabella face-up and lay basil leaves on face, and add a few slices of parmesan cheese. Cover for about 2 minutes until cheese is melted, or until basil is steamed and wilted.
Place your re-defined burger onto a fresh onion roll (I picked these up in the deli section), add a few spreads of Nayonaise, top with onions and garlic, a nice slice of tomato and get ready to consume the juiciest burger you’ve ever tasted. Wash down with plenty or red wine.