Sunday, December 12, 2010

Packet Portobello Burger

Necessity is the mother of this recipe: all the frying pans in the house are dirty, and I really didn't want to wash anything, so I decided to make the usual portobello steak using a foil packet and the toaster oven instead.

The carrots add nutrients, colour, and a subtle earthy sweetness that compliments the savoury mushroom and slight pungency of Havarti.

1. Wipe off portobello and break off stem, if present. Rip the stem up into little pieces.
2. Chop up 1/4 of a small onion.
3. Put the portobello cap gill-side up on a big piece of aluminum foil (at least 4x as big as the mushroom.)
4. Put the stem pieces and chopped up onion on top.
5. Sprinkle with seasoned salt, or just salt.
6. Bring up the edges of the foil and crimp shut, making a cozy tent around your portobella
7. Bake at 350 F for 20 minutes.
8. In the mean time, grate some carrots. I actually thought it was a lot of work, and wasted some carrot, so next time I'll probably just chop it into matchsticks. Also, I leave the skin on my carrots for extra nutrients. Just make sure to scrub it well, and always get organic carrots :)
9. When the mushroom is done, push it to the back of your toaster oven and toast your hamburger buns with a piece of havarti.
10. Let it cool off a little, then assemble your burger as shown.
11. Pair with romaine salad for a delicious nutritious meal.

Happy Eating!