This was a quick and easy meal to prepare--and it was both satisfying and delicious! I like mushrooms, but wouldn't consider myself a huge mushroom fan--but I loved this meal and can't wait to make it again! I served it with baked sweet potato fries (recipe to follow).
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
4 large fresh portobello mushrooms, wiped clean and stems removed
Salt
Freshly ground black pepper
6 ounces bleu cheese, thinly sliced
4 large whole wheat hamburger buns or large kaiser rolls
1 bunch fresh spinach, rinsed and dried, stems removed
In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or a baking dish, and cover with the marinade. Marinate for at least 1 hour and up to 2 hours.
Prepare the grill.
Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 minutes, then turn. Arrange the cheese on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes. Open the rolls and lightly toast on the grill, insides down.
Place 1 grilled mushroom inside each bun and garnish each, to taste, with spinach. Enjoy!
you. are. awesome. whoever taught this woman cooks deserves a margarita (or should i say, mango-rita...) really, great job, hun. and keep those baller pics coming... how do you think "food and wine" and "gourmet" sell all those magazines :) love ya!
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