A portabella mushroom cap could never stand in as a hamburger in the Hanson home.
Under normal circumstances, this meatless replacement would be considered contraband. And not because I forgot to declare it at the border. But because I married a carnivore.
As an avid hunter, my husband Mike don’t appreciate the benefits of an occasional vegeterian meal. He appreciates meat. Red meat.
Red meat makes up three quarters of his nutritional pyramid. Fish and game birds are allowed sparingly. And to clarify, chicken is not a game bird.
But to the point, a girl can only eat so much meat.
Which is why I secretly look forward to Mike’s Tuesday evening fishing league.
On these special nights, I’m free to prepare whatever I want for dinner. No thawing. No draining of fat. No deboning. No Defeathering. No removing stray bullets. You get the point.
And you can understand why I take every opportunity to try a vegeterian dish. And unlike recipes for ground venison, I don’t have vegeterian recipes at the ready in my mental recipe collection.
But I had heard enough good things about portabella mushrooms to want to purhcase two large caps. Even if they were almost 4 dollars at the grocery store. Because I love sauteed mushrooms and onions, I picked up a red onion. I also threw in a green pepper for good measure.
I brought the mushrooms home and locked the door behind me in case my husband should were to come home unexpectedly. Kidding.
I went about chopping my onion and pepper into larger sections. I layered my mushroom, onion rings and pepper chunks on a piece of aluminum foil I had sprayed with cooking spray. I put my foil package on the grill at 400 degrees for about 10 minutes or until tender.
Because my buns were slightly dried already, I sprayed them with cooking spray and garlic powder and added them to the top rack of the grill for the last 30 minutes.
To assemble my burger, I placed the mushroom, onion and pepper on top of my bun. I added my swiss cheese, ketchup and mustard.
Let’s just say I will forever encourage my husband to pursue his evening hobbies if it means I can enjoy more nights like these.
No Fella Portabella Burgers:
One portabella mushroom cap
Sliced red onion
Sliced green pepper
one slice swiss cheese
1. Turn on grill and preheat to 400 degrees.
2. Rinse portabella mushroom and pat dry. Spray both sides with cooking spray and place mushroom cap-side down on a piece of aluminum foil.
3. Place onion slices on top of mushroom. Spray with cooking spray.
4. Place green pepper slices on top of onion slices. Spray and sprinkle generously with fresh cracked pepper.
5. Fold foil around mushroom, pepper and onion to form a packet. Place packet directly on flame in grill for about 10 minutes.
6. Spray hamburger buns with cooking spray and sprinkle inside of buns with garlic powder. Place on top rack of grill for no more than one minute.
7. Remove foil packet and buns from grill. Arrange portabella mushroom on bun with cheese. Add condiments to your liking.