The Recipe of the Week Club
Today's Recipe of the Week revolves around my favourite mushroom, Portobellos. These meaty, versatile shrooms are perfect as a side dish or as an entree. They serve up a good portion of protein so are an excellent substitute for beef. In a recent study at John Hopkins Bloomberg School of Public Health, researchers switched beef, found in chili, Sloppy Joes and lasagna, with mushrooms. Diners found the switch gastronomically delicious and hit the jackpot with a lower fat and calorie profile. Sound good? Why not try these delicious morsels on whole wheat hamburger buns instead of the usual greasy ground beef? Maybe even try preparing them for that last summer barbeque! What the hay, invite John and I over too! You'll Need: For two people Grilled Portobello Mushrooms with Spicey Lemon Basil Mayo and fresh Organic Beefsteak Tomatoes 2 Portobello Mushrooms Clean mushroom and remove stem. Pour vinegar into a bread and butter dish. Place mushroom underside down in vinegar and gently coat both sides. Spray both sides with olive oil. Lay mushrooms on a cookie sheet and sprinkle with salt and pepper. Bake at 375 degrees for 15 minutes. While mushrooms are baking mix the following ingredients together and let chill. 1/4 cup mayonnaise (Community Kitchens) Remove mushrooms from oven and with an egg flipper squeeze any access juice out. Discard the juice or save and add to soup stock. Put two slices of cheese on the mushrooms and return them to the oven on broil until the cheese is melted and bubbling. Now you can build your burger. Put the lemon basil mayo on both sides of the bun for an intense flavour burst, add lettuce, fresh tomato slices and finally, the cheese coated mushroom. It may be a bit juicy...don't worry it tastes delicious...so don't forget a napkin! You may have some mayo left over so make sure you store it in the fridge. While consuming these little bits of heaven, consider all the goodness your body is absorbing and how healthy you and the planet are because of your choices! Don't forget to send me your comments and if you aren't signed up for the Healing Kitchen Recipe of the Week Club, check out the form below. This is a free service offered by The Healing Kitchen. The best way to show your appreciation is if you pass this on to others so they can join the Recipe of the Week Club too. Thanks in advance! copyright 2008 @ Meza Health Systems, Inc. and Beth Yim aka Kitchen Chick What did you think of the recipe?
How did the dish turn out for you? Did you make some changes? Did your family enjoy it? |
