Portabella Mushroom Burgers

These juicy mouth watering grilled burgers are one of my favorites. They are easy to make and oh so scrumptious. Definately a must have for summer (well, winter, spring and fall too of course.)

Ingredients for 2 burgers:
2 portabella mushrooms (image here)
3 tbsp olive oil
3 tbsp basalmic vinagrette
1 clove garlic
1 bell pepper of your favorite color (i like the yellow/orange mix, so pretty)
1 red onion
crumbled feta cheese
3 tbsp veganaise (what is this?!? well, its exactly like mayo, but with no egg, you can use mayo if you must, i wont hate you)
mustard (if you have whole seed mustard, great! if you have never tried whole seed mustard, what in gods name have you been doing all this time? go now, buy some. This is a great brand, and is in almost every store be brave lost soul
2 french or sour dough rolls/buns

Directions:
Here we have 2 options. If you have a bbq/grill i recommend using that. If it is raining and cold outside or you dont have a bbq/grill then a pan on the stove will suffice.


1. gently snap off the stems of your mushrooms and with a moist towel wipe off any dirt that may be on the cap. if there is a lot of dirt you can wash them, but keep it brief, mushrooms are like sponges.
2. To make the marinade mix the olive oil and basalmic vinagrett in a small bowl, cut the clove of garlic in half and crush 1 half into the bowl. mix well.
3. Place the mushrooms gills side up on a plate and pour half of the garlic/olive oil/vinagrette goodness on each mushroom. with your fingers you can spread the marinade so all the gills get some. and then pour off the remainder onto the plate and smear some on the cap. Leave sitting gill side up for 10 minutes. (the longer you can marinade the better)
4. while the mushroom are marinading you can cut the bell pepper into 1 inch wide strips and rub olive oil on them.
5. then you can slice the onions into rings and put a little olive oil on those too.

Option 1: The great outdoor adventure
- over a medium hot fire grill the marinated mushrooms, onions and bell peppers till they are all soft (approx 5 min on each side, flipping the mushrooms halfway through.)

Option 2: The also great indoor adventure
- over medium heat sautee the mushrooms, onions and bell peppers till they are all soft (approx 5 min on each side, flipping the mushrooms occasionally.) The mushrooms will release their juice, and if it starts to get soggy looking feel free to pour some of it off into the sink.

The rest is the fun part, putting it all together.

Crush the remaining half of garlic into the veganaise/mayo and spread on one half of the bun. add a little mustard to the other, lay a mushroom on, some onions, a couple strips of bell pepper, sprinkle some of the goat cheese on and voila.

enjoy =)