ONE MAN’S KITCHEN
VINCE PUCCI The divine
Makes 4 servings. Portobello!
One of my favorite comfort foods is the Portobello mushroom meatless burger that non-vegetarians will also enjoy. Portobello mushrooms can be incredibly meaty and delicious, and when barbecued on the grill they are simply divine.
The cap of the Portobello is the perfect size and shape of a burger, the mushroom is meaty and juicy and are a great source of nutrients. They’re low in calories, a rich source of selenium, copper, niacin, potassium, and they’re fat free. They’re also a natural source of vitamin D, but the amount they contain depends on their exposure to ultraviolet light. I find that as I get older, the mushroom
burger leaves me less bloated, and is easier for me to digest than the regular meat burger. It’s a perfect healthy alternative to barbecued beef burgers.
The toppings for Portobello mushroom
burger are endless. You can customize to suite your tastes. Cheese topping can include: goat cheese, provolone, ricotta, Swiss cheese, brie, or grated parmesan. Green toppings might be: avocado spread, baby spinach, tomatoes, lettuce, arugula, onions, grilled zucchini, or roasted red peppers. Non vegetarians can top with bacon, prosciutto, sliced turkey, lobster or crab meat.
30 BOUNDER MAGAZINE
Owning a restaurant with an excellent steak grill, I enjoy Portobello burgers year round. I like them served with baked sweet potato wedges, or a mixed green salad. For a good wine pairing I enjoy a nice glass of a good meaty red wine, (Pinot Noir, Sangiovese, or Syrh/Shiraz).
4 Portobello mushroom caps For marinade 1/4 cup olive oil 2 tablespoons red or balsamic vinegar 2 cloves minced garlic 1/8 teaspoon dry or fresh basil
Pinch of oregano Pinch of chili pepper Salt and pepper
For Toppings
4 or more thin sliced smoked provolone cheese
Iceberg or romaine lettuce Roasted red peppers (dry) Optional-glazed or raw onions
1/4 cup mayonnaise 2 tablespoons pesto 1 tablespoon regular mustard
4 hamburger buns
Remove the stem and scrape the black gills from the underside of the mushroom with a spoon. Brush both sides or dip into the mixture of olive oil marinade. Place on hot grill and cook for 3-4 minutes. Flip and grill the other side for another 3-4 minutes. Should be tender and juicy, not over cooked and dry. In a small bowl combine the mayonnaise, pesto, mustard, and a little salt and pepper for taste. Spread the mixture evenly over the buns after you have buttered and toasted them. Add your toppings and enjoy.
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