Portabella mushroom caps were on sale at the grocery store this week, so I thought that making burgers with them would be awesome.  Here’s my first attempt:

Grilled Portabella Cap “Burgers” with Veggie Compote
Time to table: 20-60 minutes marinating time, 25 minutes cooking
Ingredients:
2 medium portabella mushroom caps.
5 stalks asparagus.
1 thin slice of red onion.
1/2 a small yellow tomato.
1/2 tsp garlic powder.
1 crusty bun (I used a ciabatta roll).
Olive oil.
Balsamic vinegar.
Red pepper flakes.
Salt & pepper.

–

1. Clean portabella caps top and bottom with a damp paper towel.

2. Mix balsamic vinegar, olive oil, and garlic powder in a shallow dish; brush caps on both sides with this marinade.  Put in fridge for 20-60 minutes, depending on how hungry you are.

3. Preheat oven to 400 degrees.

4. Dice your tomato, red onion, and asparagus.  I used a yellow tomato for a colour contrast and red onion for its flavour, but a red tomato and a white or yellow onion would work just fine.

5. Season the veggies with salt, pepper, and red pepper flakes before wrapping them in tinfoil and putting in oven to roast for 20 minutes.

6.  5 minutes before the vegetables are done, put portabella caps on a hot grill.  I used our George Foreman one.  Also, slice your roll and put on the oven rack, cut side facing up, and swap oven to broil.

7. Remove everything from oven.  Open the foil vegetable packet, being careful of the escaping steam, and place your mushrooms on the bun.

8. Top mushrooms with veggie compote, and the top half of the bun.  Slice in half and serve!

This would be awesome with a thick, melty slice of mozzarella but alas, we did not have any.

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