Meatless Monday- June 10th 2013

A Healthy Alternative...

Portobello Mushroom Burger

Burgers are great in all but it is recommended that you opt out of meat one day a week.  Follow this rule by swapping out beef with mushrooms! Mushrooms are so much easier to grill too.

Ingredients:

4 portobello mushrooms, stems on
2 teaspoons grill seasoning
2 tablespoons canola oil
1 tablespoon chopped garlic
2 teaspoons Worcestershire sauce
2 tablespoons red wine vinegar
1/2 cup grated Cheddar
1/4 cup mayonnaise
4 hamburger buns, toasted
4 leaves romaine lettuce
1 tomato, sliced


Directions
Rub the mushroom caps with a damp cloth to clean. Remove stems.

In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.

Heat a grill pan or outdoor grill on medium heat. Put the mushrooms gill side down onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.

While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

Sunday’s Appetizers - April 7, 2013

Just Grillin carries bold ingredients for Artichoke Spinach Stuffed Mushroom Caps:
1 .5-ounce packet Stonewall Kitchen’s Artichoke Spinach Dip Mix
4 ounces cream cheese, room temperature
1/4 cup sour cream
24-30 mushrooms, cleaned and stems removed
1/4 cup Panko bread crumbs
1 tablespoon butter, melted
1 tablespoon Parmesan Cheese, grated
1 teaspoon fresh parsley, chopped

Directions:
1. Preheat grill or oven to 350 degrees F.
2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/