While trolling the neighborhood over the weekend I ran across this little patch of mushrooms. Only these 3 and they we're so pretty. I think they are called Parasol Mushrooms. I assume for their shape as they would make the perfect little sun or rain protection for whatever ant, caterpillar or other teeny little creature that made it's way under it's ample-sized dome.
Parent and child....Since we're on the topic of mushrooms, let's move to edible ones. My all-time, hands-down, most favorite mushroom dish E-V-E-R has to be....my Portobello Burgers. I know, I know--"how 2002!", you're saying. I don't care. These are awesome. Soooo simple but so slammin' good and tasty and good for ya, too! Here's a tip--Sam's Club carries the biggest Portobello's I've ever seen. 4 to a pack and they are 5-6 inches across for about $4. They are monsters. Try this recipe....you'll never look for a meat hamburger ever again! Promise.
Portobello Burgers
4 Portobello Mushroom caps
1/4 cup Balsamic Vinegar
2 Tablespoons Olive Oil
2 tsp dried Italian Seasoning**
1 Tablespoon minced garlic
Salt & Pepper, to taste
4 slices Provolone, Muenster, Swiss or
whatever white cheese you like
4 halves of jar or fresh roasted red peppers, blotted
**(use fresh basil and oregano if you have it!)
Carefully pull the remaining stem out of the underside of the mushroom cap, being careful not to rip or tear the cap.
In a zip-top bag, mix vinegar, oil, Italian Seasoning, garlic and salt and pepper. Place mushroom caps in bag, zip up and carefully make sure all of the cap gets coated in the marinade. Place in fridge for at least 30 minutes up to overnight.
Preheat your grill to medium-high heat. Place mushroom caps, gill-side down, over the flame. Cook for 6-8 minutes and flip. Cook for another 5 minutes. Place roasted red pepper and one slice of cheese into cap. Cover and cook for another minute til melted.
Serve on your favorite hamburger bun with all the toppings you would normally eat on a burger.....or eat it just on it's own, which is my favorite way.
4 Portobello Mushroom caps
1/4 cup Balsamic Vinegar
2 Tablespoons Olive Oil
2 tsp dried Italian Seasoning**
1 Tablespoon minced garlic
Salt & Pepper, to taste
4 slices Provolone, Muenster, Swiss or
whatever white cheese you like
4 halves of jar or fresh roasted red peppers, blotted
**(use fresh basil and oregano if you have it!)
Carefully pull the remaining stem out of the underside of the mushroom cap, being careful not to rip or tear the cap.
In a zip-top bag, mix vinegar, oil, Italian Seasoning, garlic and salt and pepper. Place mushroom caps in bag, zip up and carefully make sure all of the cap gets coated in the marinade. Place in fridge for at least 30 minutes up to overnight.
Preheat your grill to medium-high heat. Place mushroom caps, gill-side down, over the flame. Cook for 6-8 minutes and flip. Cook for another 5 minutes. Place roasted red pepper and one slice of cheese into cap. Cover and cook for another minute til melted.
Serve on your favorite hamburger bun with all the toppings you would normally eat on a burger.....or eat it just on it's own, which is my favorite way.
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