Portabella mushroom burgers

Last night I made some pretty awesome portabella mushroom burgers that were very tasty. I stir fried my little brussels sprout greens to go on top. They tasted good too. The only unhealthy thing that I put on the burger was a slice of American cheese. You know, the fake stuff from Kraft. It just tastes so good!

I think that this week I'm going to look at the specials in the Price Chopper adds to see if I can formulate my menu around their sales. I saw on the news that this is the best way to save money with the rising prices. I'm going to try it out and see. I'd like to continue eating fish since it is filling and good for us, but Julie pointed out that some farm raised fish tend to have high mercury levels. That's fine though, it looks like for this week Price Chopper is having sales on their meat. I'm really into this grilling stuff, so I plan on grilling everything this week. This way there is less clean up, the fat drips off, and Edward helps me cook. I've actually been doing the grilling, but he tends to help more when the grill is going.





Recipe:
Servings: 2
Time 1.5 hours

4 portabella mushrooms
3 tbsp kosher salt
3 tbsp black pepper
3 tbsp Evoo
1/2 cup mesquite marinade
1/2 cup water
2 slices american cheese (optional)
4 slices polenta (optional. I used the left over polenta from the catfish.)
2 large buns

1 bunch greens--spinach is fine
1 clove garlic; minced
kosher salt to taste

Directions:

Mix salt, pepper, and EVOO and spread over mushrooms. Place mushrooms in gallon sized bag and top with mesquite and water. Let marinade for about an hour. Grill on medium, flipping after 2 minutes. Place polenta slices on mushrooms to warm. Layer cheese.

Grate garlic into wok with hot oil. Toss greens until tender. Season with salt and pepper to taste.

Top your double decker mushroom burgers with greens. Serve hot.



I only used the polenta because I had it in the fridge. When you first make the polenta is it quite liquidy, but after you chill it it becomes brick-like. I'm not sure if it liquefies again if you put it back in a pot, but I justed used them as extra filler for my burgers. They were very tasty though because the curry flavoring had really set in.