Asparagus
(or any cooked or raw veggies you have on hand)
0.04 avocado(s)
Avocado
(or oil of choice)
1 dash
Black pepper
1/2 tsp
Parsley, fresh
(chopped)
1/8 whole lemon(s)
Lemon juice
(to taste)
Instructions
Wash and pinch off the stem of the portobello.
For the marinade, combine olive oil, vinegar, honey, thyme, and water. Season with salt and pepper. Whisk together, put in a ziplock bag, and add the mushrooms. Marinate for 20 minutes to 2 hours.
Grill: Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan. Place the mushrooms on the grill, reserving the marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Oven method:Preheat oven to 450°F (232°C). Transfer the entire contents into a shallow baking dish and bake for 25 minutes.
Toast the bun, spread both sides with pesto, top with portobello mushroom, and garnish with tomato, avocado, onion, and romaine leaf. Enjoy!
Instructions for "Arugula salad"
Add all ingredients to a medium sized bowl. Toss gently to combine - enjoy!
Notes:
- You can use any type of vinegar you prefer, such as red wine vinegar, balsamic vinegar, or apple cider vinegar. - If you don't have fresh thyme, you can substitute with dried thyme or other herbs such as rosemary or oregano. - Make sure to brush or spray the grill or grill pan with oil to prevent the mushrooms from sticking. - You can use any type of bun or bread for the burgers, such as brioche buns, whole wheat buns, or ciabatta bread. - Feel free to customize the toppings to your liking. Some other options include roasted red peppers, grilled onions, or vegan cheese. - If you're short on time, you can skip the marinating step and just brush the mushrooms with olive oil and seasoning before grilling or baking.
