Thursday, May 30, 2013

Grilled Portobello Mushrooms and Vegetables on a Bun

Grilled Portobello Mushroom and Vegetables
Holidays are important to me, especially when family and friends are around.  Holidays are a chance to be creative in the kitchen and prepare more food than needed, as an offering of love to those partaking.  Long before it became fashionable to sit down and have a home made dinner every night with your children, we were doing that.  My tasting partner and I made it a point of having dinner with our children every night together, and as they grew up, we worked our schedules around theirs so the tradition continued.  It is important to us.  Memorial Day was fast approaching and none of our children were returning home, and I was recovering from a bad cold, so I really wasn't interested in inviting friends over, but it was a holiday and there should be grilling.  Since my tasting partner is still following the ‘vegan at home diet’, any grilling I might be doing would only be vegetables.  Pitiful, but true.  I ended up grilling a number of vegetables that I had marinated in olive oil and balsamic vinegar, and served them on a bun, along with coleslaw and baked yams.  It wasn't your traditional Memorial Day barbecue, but the Portobello mushroom and vegetable burger was delicious and will continue to be served throughout the summer grilling season.  My tasting partner is thrilled.

recipe after the jump

Grilled Portobello Mushrooms and other Vegetables on a Bun

4 Portobello mushrooms
2 red bell peppers
1 eggplant
1 red onion

2 zip lock bags

1 cup olive oil
1/3 cup balsamic vinegar
salt- a pinch
pepper- a shake

4 buns of your choice

Additional options include mayonnaise or vegenaise and soft goat cheese

Prepare vegetables:
De-stem mushrooms and then scrape out the gills using a spoon.  Wipe the outside of the mushroom with a damp towel to remove any dirt.

Place in a zip lock bag.

Cut red bell pepper into 2-3 pieces and remove seeds and ribs.  Place in zip lock bag.

Slice red onion into ¾ inch slices and place in zip lock bag.

Slice eggplant into ¾ inch slices.  Place in a separate zip lock bag.

Prepare marinade:  mix oil, vinegar, salt and pepper (to taste- a dash) in a measuring cup and pour half of the combined mixture in the bag with the 3 vegetables (mushrooms, red peppers and onions.  Seal bag and turn a couple of times to make sure all the vegetables get some of the marinade.  Add the remaining marinade to the bag with the eggplant and do the same, though the eggplant might soak up all the marinade.  Place both bags in the refrigerator for a couple of hours, turning every hour.

Prepare grill: warm up to medium high heat. Remove vegetables from zip lock bag and place on grill.  Cook for about 8-10 minutes, until softened.  Turn and cook for an additional 3-5 minutes.  Cooking times will vary, and the mushrooms might take longer.  You want the vegetables to have softened and have grill marks, but do not over cook.  Remove from heat.

To assemble: open bun, and place on one side of the bun Portobello mushroom, a slice of red pepper, some eggplant slices and some red onions.  Top with remaining side of bun.  Enjoy!


Additionally you can spread mayonnaise or vegenaise on one side of the bun and spread soft goat cheese (not vegan) on the other before assembling your vegetables, if you so desire. 

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