Mushroom Burgers!

May 29, 2012

Since Hubby and I watched Forks Over Knives and I read The China Study and The Engine 2 Diet, we’ve drastically cut back on the amount of meat we eat.  I rarely cook it any more, and we usually only eat it when we go out to a restaurant.  In fact, I can’t remember the last time I made something with meat in it.  And the weird thing is, for people who used to eat meat pretty much every day…we don’t miss it.  We’ve actually discovered that some of the things I make are better without meat!  We aren’t totally plant-strong…we use some dairy still, and eat meat occasionally.  But for the most part, animal products aren’t a big part of our lives anymore.
So what do we eat now?  Lots of beans and lots of veggies.  And probably more bread than we should.  But we already did that anyway.  
But since we feel healthier, maintain healthier weights, and even look better, I’d say we’ve found a way of eating that we like and that we can actually stick to!
So…I’ve been looking into mushroom burgers.  Meatless burgers made with portobello mushrooms instead of beef.  This is a big deal at our house since we have NEVER been mushroom people.  The first time I ever bought a mushroom and cooked it was last summer (in these yummy chicken skewers, which I now make without the chicken).  But then I realized that if you cook them right, mushrooms are REALLY GOOD!  Who knew?

I was so excited when I found mushrooms for half price!  Their sell by date was in a few days, so I snagged them for cheap.  Love it.

It even kind of looks like a hamburger patty.  

So I waited for Hubby to take a few bites, and without even prompting him, he said he liked them!  Good thing I bought two packages.  Modified Summer’s recipe just a little.
2 large portobello mushroom caps, cleaned
3 T white vinegar
3 T worcestershire sauce
1/3 c dijon mustard
salt & pepper to taste
Combine the vinegar, worcestershire sauce, mustard, and salt & pepper in a quart size ziploc bag.  Add the mushrooms and coat with the marinade.  Let marinate for 15-30 minutes.  Or if you forget to check your propane tank and realize at 6:00 that you have no grill so your husband runs out and gets more so you have to wait an extra 30 minutes to cook your dinner, then let it marinate for an hour.  It will be fine.
Grill each side for 7-10 minutes.  
Top with tomato, spinach or lettuce, grilled onions, and peppers, etc.  I stuffed mine with spinach after I took the pictures, hubby didn’t.  I think we were both happy with our choices.
Next time I want to try balsamic vinegar in the marinade, maybe in place of the worcestershire sauce.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!