Daily easy-made food http://isa-sbakingcorner.blogspirit.com/what_s_for_dinner_/ Thu, 07 Dec 2006 17:19:56 +0100 blogSpirit.com All Rights Reserved http://isa-sbakingcorner.blogspirit.com/archive/2006/12/07/portobello-buger.html http://isa-sbakingcorner.blogspirit.com/archive/2006/12/07/portobello-buger.html noreply@blogspirit.com (ISA) What's for dinner? Thu, 07 Dec 2006 17:19:56 +0100 <img src="http://isa-sbakingcorner.blogspirit.com/images/medium_Portabella_Mushroom_hamburger_004.jpg" alt="medium_Portabella_Mushroom_hamburger_004.jpg" style="border-width: 0; float: left; margin: 0.2em 1.4em 0.7em 0;" /><br /><br /><img src="http://isa-sbakingcorner.blogspirit.com/images/medium_Portabella_Mushroom_hamburger_005.jpg" alt="medium_Portabella_Mushroom_hamburger_005.jpg" style="border-width: 0; float: left; margin: 0.2em 1.4em 0.7em 0;" /><br /><br />Ingredients:<br /><br />2 TBS Extra virgin olive oil<br />1 Portobello mushroom cap<br />Steak seasoning blend such as Montreal Seasoning by McCormick or salt and freshly ground black pepper, to taste<br />3 TBS balsamic vinegar<br />2 slice fresh smoked mozzarella cheese, sliced<br />1 crusty roll, cut into half<br />few slices red onion<br />2 leaves romaine or red leaf lettuce<br />1/2 tomato, sliced<br /><br /><br /><br />Heat a non-stick skillet over medium-high heat. Add oil and mushroom cap. Season mushroom with seasoning blend or salt and pepper, and saute, 5 minutes each side. Add vinegar and coat the mushroom in it. When Vinegar had evaporated, turn mushroom cap side up and cover with cheese. Turn off heat and cover pan with foil. Let stand for 3 minutes for cheese to melt.<br /><br />spred musturd and mayo on the bun, top with lettuce, tomato, place mushroom on it, ready to eat. Serve with your favorite salad.