I didn’t grab a picture of this lovely dinner, but you have all seen a giant portabella mushroom, I’m sure. For this recipe you will need:
1 large portabella mushroom cap, cleaned and stem remnants removed
1 tablespoon of balsamic vinegar
1 tablespoon of EVOO
Salt and pepper to taste
Sprinkle of garlic powder
2 slices of bread of your choice, but best with a crusty baked bread
1 big slice of organic, on the vine tomato
Cheese if you desire, or are not a vegan (I suppose you could use vegan cheese, but for this burger it wouldn’t taste that great).
Put the mushroom, gills up, in a bowl and pour the vinegar over it in a circle, ensuring all the gills are full. Sprinkle on garlic powder, salt and pepper and any other spices you desire.
Heat the EVOO in a skillet on medium heat and, after allowing some of the vinegar to drip back in the bowl, place the mushroom gills down in the pan. Pour any remaining vinegar over the top.
Cook around 2 mins and flip, cooking again. It should be less firm and more brown once cooked.
Scoop out and place on warmed bread and if you’re going to add cheese do so here to melt it. Add tomato and other desired toppings and viola! A yummy, vegan alternative to a burger craving!