There’s really nothing quite like a good grilled portabella mushroom cap smothered in guacamole, salsa and some Veganaise. I can’t think of anything more delicious at the moment. Then, when you add in fresh sweet potato fries and some Better Than Sour Cream ranch dip…well, let me just say that it’s heaven. Seriously. I know that I’ve been away from the blog for a bit, but I had to get my life caught up. I’m not quite at that point, but I missed my fans, my blog…all of it. I also thought that y’all might enjoy hearing about my amazing dinner tonight! I would post a picture for y’all but I’m still having trouble getting them loaded onto the website, so I’ll just post the (super, super easy) recipe.
You need: portabella mushroom cap(s), cleaned and de-gilled; hamburger or kaiser buns; guacamole or avocado slices; pico or salsa; Veganaise; red onion slices; and lettuce.
To make your burgers, heat a grill on high, or get your bbq heated up pretty good. Spread a little bit of vegetable oil (higher smoke point) on your ‘shroom and put it on the grill. Grill for 3-5 minutes, until grill marks appear on the cap, then flip and grill for an additional 2-3 minutes. Slather on the toppings and enjoy!!
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I still haven’t tried these yet but as simple as the recipe is there is no excuse now! LOL Can’t wait – it sounds so delicious! And I have everything but the ‘shrooms. Guess I’m stopping by the store tonight
Thanks, Brea!