I do not know what the highlight of this meal is. Portobellos or Heirloom Tomatoes? The portobellos are so delicate and the heirloom tomatoes are robust and bursting with color!!! Seriously art in natural food form.
It appears that summer has arrived in California. Which means that grilling season is upon us. This burger is great way to get started on all the BBQ’s that are upon us…Vegetarian or not make sure you try this burger. Portobello mushrooms have great texture and are very meaty. Marinade options are endless so get creative. Plus mushrooms are a magically nutritious fungus…
Wish us luck we have our first wedding shoot of 2012 tomorrow…Wedding season has officially started!
Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry.
Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, minced garlic, freshly squeezed lemon juice and salt and pepper to taste. Place the mushrooms in a plastic bag. When the grill is ready, grill the portobellos for about 3 to 4 minutes on each side.
Making the Chipotle Mayo: Place 2 tbsp of veganaise in a bowl. Squeeze fresh lemon juice into the bowl. Add chopped chipotle peppers, ketchup, honey mustard, and freshly ground black pepper. Blend everything with a fork. It’s okay if it stays a little chunky.
Assembling the burger: Let buns get some color on the grill. When done, place a big dollop of chipotle on the bottom bun, and add tomatoes, arugula, avocado, and one portobello mushroom, melted pepper jack cheese and a slice of organic prosciutto ( omit the cheese and prosciutto for a vegan burger). Enjoy!