I'm going to be honest: I am kind of on a roll with cooking these last couple of days. CSAs are not for the faint of heart. We are learning very quickly that the food you get is a mixed bag, and despite us thinking ourselves creative cooks, we get a lot of veggies that we don't really know what to do with. In order to use all of them, we have to come up with a lot of new recipes. Luckily I had an old recipe from my vegan days and knew exactly what do do with portobello mushrooms: burgers! This recipe is easy and really tasty. The burgers turn out nice and juicy - I would even go so far as to say that they are even tastier than home made beef burgers, and surprisingly, Dave agrees.
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal
pieces
4-8 portobello mushrooms (depending on how big you like your burger - we just used 1 mushroom per bun and it was fine), stems removed
4 hamburger buns
Optional:
Cheese (we used gruyere last night and it was perfect)
Lettuce
In a shallow dish, whisk together oil, vinegar, garlic, 1
teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss
gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up
to overnight). I like to use a Ziploc bag instead of a bowl – it’s great for
marinating and helps get the juices all over whatever you are marinating.
Heat grill to medium; lightly oil grates. Grill bell pepper,
skin side down, until blackened, about 10 minutes; remove from grill. When cool
enough to handle, remove and discard skin (only if you want - they are fine with skins on); set bell pepper aside. Grill
mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
If you are using cheese, grill the top of the mushroom first. When you flip them to grill the bottom, put
the cheese slices on the mushroom tops. When the mushrooms are done they are ready to be served.
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