This is definitely a Monday… I was already feeling it before, and now I just lost four paragraphs of delicious content for who knows why… just cause it’s a Monday, I’m sure.
I don’t know about you guys, but I would much rather be home taking a nap on this chilly, rainy, windy day than having to endure a Monday at the office!
I had a great weekend that I really didn’t want to see end. Got some baking in, a little Zumba, a little shopping… and the highlight of my weekend: Hunger Games! Are you into it? Did you see it? Did you read the books? I’m usually not a fan of books to movies, but this was definitely a WIN in my book!
On top of all those fun little parts of my weekend, I was so happy the weather was nice enough to eat dinner on our apartment balcony Saturday night before heading to Salt Lake’s new City Creek shopping center. That is one of the perks I look forward to every Spring and Summer season – being able to eat outside. There’s just something about the fresh air, hearing people out and about, kids playing on the playground and riding their bikes, and just being able to enjoy the weather.
And it didn’t hurt that I made one of our favorite dishes – Portabello Burgers! Being vegetarian, there are definitely some times when I crave a big juicy burger. Although delicious, Boca, quinoa, and black bean burgers just don’t really do it for me. Big juicy Porta Burgers on the other hand. Yes, they hit the spot every single time! And as a veggie girl, I’m always looking for new ways to get protein into my body – did you know that portabello mushrooms are a good source of protein? Since I decided to go the baked route rather than the fried version I’ve seen all over the ‘net, this is definitely a healthy alternative to a hamburger, whether you’re vegetarian or not. My meat-loving wife craves these quick and easy sammies all the time!
Baked Portabello Burgers
2 large portabello mushrooms
approx 1/4 cup low fat Ranch dressing
3/4 cup breadcrumbs
1 teaspoon chili powder or Misquite grillers seasoning
1/4 teaspoon garlic powder
salt & pepper
sandwich toppings of your choice (tomatoes, avocado, sprouts, olives, spinach, basil, cucumbers, peppers, etc)
2 sandwich rolls
Preheat oven to 350 degrees F. Lightly spray a baking sheet with non-stick cooking spray
In a shallow dish, mix together the breadcrumbs, chili powder, garlic powder, salt, and pepper. Set aside.
I know the mushrooms can be a little intimidating, but they’re really quite simple. All you need to do is pop out the middle stem and wipe the ouside of the mushroom clean with a damp cloth or paper towel. You don’t want to soak the mushrooms in water or anything or they will become too rubbery.
Once the mushroom is wiped clean, rub a coating of ranch dressing on both sides of the mushroom (think egg wash here… you want your breadcrumb mixture to stick). Then dip into the breadcrumbs on both sides so the mushroom is coated completely. Repeat for next mushroom.
Place on baking sheet and bake for about 25 minutes, turning the mushrooms over about halfway through.
Once the breadcrumbs are browned and the mushrooms have released some of the juices, the sandwiches are ready to assemble!
Simply place baked mushrooms on sandwich roll and top with your choice of toppings. I personally like tomato, avocado, and ranch dressing to go with my Porta Burgers! What about you?
Get your napkins ready! This is one messy sammy!
What is your favorite food to eat out on your porch or balcony?
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