Portabella Cap Burgers

3 years ago, I went Vegetarian for 2 weeks, because my Aunt IL had inspired me to. Obviously, it didn't last long that time around, and the worst part about it all was that I made that change while we were visiting family in San Diego, CA, a vacation hot spot with endless dining options. My coping mechanism was that I stayed out of meat-eries... I even denied myself In N Out! So when David and I went out to dinner with David's Mom at the Karl Strauss Brewery in Carlsbad, I had no idea what I was going to order. Luckily for me, they had a Portabella Burger on the menu and it was love at first bite.



Oddly enough, that was the first and last time I had eaten a mushroom cap burger... until Lauren came out. She had mentioned that she liked them, so when I saw them at Target, I added them to our meal plan and they have since become a family favorite. This recipe is super quick and easy!



Portabella Cap Burgers











Ingredients You'll Need:



Mushroom Caps (I use Monterey Mushroom Portabella Caps (sold at our Super Target). They contain 100% of your daily value of Vitamin D!

Balsamic Vinaigrette, for marinade (make your own or use salad dressing)

Buns

Avocado

Purple Onions (caramelized or raw)

Lettuce

Tomato



Directions:



Place mushroom caps in a shallow bowl with 1-2 cups of marinade, depending on the number of caps & your taste preference. 

Allow to marinate for 15-20 minutes. I'm sure these would be great on the grill, but I used the stove top method. If you're doing the same, heat a large skillet on medium high heat and add some of the marinade. Add the mushrooms and cook for 4-5 minutes, then flip and allow to cook until tender. Texture preference is unique to each individual, so cook for as long or as little as you'd like; there's no risk of under-cooking a mushroom! :)



Serve with your choice of toppings and french fries. Enjoy!