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June 1999 Issue
Fresh Foods on Parade!
by Ronda L. Halpin
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Portabella Burgers
These juicy burgers are best cooked on a grill. However, if you're strapped for time, you can pop the mushrooms and zucchini under the broiler for about 4 minutes on each side. The fixings I've suggested here are just that -- suggestions. Pick and choose your favorites to make these burgers your personal heaven.
  • 2 large portabella mushroom caps, cleaned
  • 1/4 c. Italian dressing (you can also use your favorite pesto for a milder flavor)
  • 1/2 medium zucchini, cut lengthwise into strips
  • 2 large slices of your favorite cheese (I love garlic cheddar!)
  • 1/2 medium tomato, sliced
  • 2 hamburger buns, lightly toasted
  • 2 tsp. honey mustard
Place the mushroom caps and dressing in a large plastic bag. Seal and shake to insure that the mushrooms are well-coated. Set aside for at least 1 hour.

Prepare grill. Place mushrooms and zucchini strips (you should have between 4-6 strips) on the grill in a single layer. Grill for about 5 minutes on each side or until the vegetables are fork tender.

Assemble burgers by layering mushrooms, cheese, zucchini and tomato slices on the toasted buns. Add a teaspoon of honey mustard on each bun and serve immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes, plus marinating time
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