A couple weeks ago I found myself walking around the store for an hour. Before putting anything in the cart.
Usually during the waning hours of work or in the car I’ll come to a conclusion on what to cook for that night. On this occasion all I could figure out before the store was:
It has to be healthy. It cannot star meat.
Sure, chicken and fish are generally healthy proteins, but I’ve seriously been overdoing it lately. Apparently chiffinade garnish doesn’t satisfy the daily recommended dose of vegetables. So after eyeing some tofu and considering some weak salad options I settled on the Portobellos and got working on something substantial and quick.
What I Used
- Portobello Mushrooms
- Tomato, sliced
- Green Leaf Lettuce
- Artichoke Hearts, in oil
- Jalapeno Pepper, minced
- Unexciting Store-bought Hamburger Buns
What I Did
- Heat skillet and add water until bottom is shallowly covered
- When water boils add Portobellos stem side down, reduce to simmer, cover, steam for 8-10 minutes
- In food processor add artichoke hearts, jalapeno, salt, pepper, and obliterate
- Put buns under the broiler until brown and crispy
- Arrange mushrooms, tomato, lettuce, and artichoke/jalapeno spread between buns to form a guiltless burger
I’ve seen a few different variations on Portobello-as-meat burger out there before, and I’m glad I gave it a run. The thing was giant and I couldn’t finish it. The artichoke spread will probably find use in other dishes in the future.
Well, now I feel a little better having cooked at least one vegan meal for myself. Now back to the usual programming of saturated fat and fork-tender animal flesh!
Looks good! The artichoke spread sounds like a great addition for a burger. Might have to steal that from you.
I also wander around the grocery store too long for my own good — especially when I’m trying to force myself to make something new & “extra healthy”.