Use the mushrooms in place of hamburger patties, for a “meaty” vegetarian alternative at dinner. Or let the mushrooms cool off a bit, slicing into strips. Toss a simple salad of greens, olive oil, vinegar, and salt (or your favorite dressing), dish up onto salad plates, topping with the mushroom strips. What a salad!
- 4 Portabella Mushrooms
- 1/2 c. or so olive oil
- 1 TBS. chopped fresh garlic
- 1/2 lb. mozzarella, provolone, or Jack cheese, sliced
- 1/3 c. Parmesan cheese, grated
1. Get enough Portabella mushrooms for the number of people you’re serving. Typically, it’s one burger-sized mushroom per person, or just a half mushroom per person for a salad. Remove stem and drizzle olive oil on the inside; rub more olive oil onto the outside. For four burgers, use: > 4 Portabella Mushrooms > about 1/2 c. or so olive oil
2. Next, spread some chopped garlic around the inside of the mushroom. Use: > 1 TBS. chopped fresh garlic
3. Add: > 1/2 lb. mozzarella, provolone, or Jack cheese, sliced (or grated)
4. Top with: > 1/3 c. Parmesan cheese, grated
5. Bake the cheese-mushrooms at 350 degrees for 30-40 minutes or so, until cheese is lightly golden. Serve on toasted hamburger buns, with all the fixings, if desired, or atop a salad.
6. If you’re short on time, you can speed things along using the microwave. Microwave the cheese-mushrooms (about 1-2 minutes per mushroom), then broil just a few minutes, until cheese is golden and mushrooms are soft.