You are here: Seasoned Cooking » All Issues » June 1999 Issue » This Article » Page 3
June 1999 Issue
Fresh Foods on Parade!
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

This new e-commerce destination may just be the hottest site on Web today. offers a wide selection of fiery sauces, salsas, sprea...

Riverwood Produce Farm

If your looking for fresh, locally grown produce and in the Southeast part of Wisconsin (Kenosha), please stop by.

Connie Q Cooking

Collection of great recipes and links

Home Cooking

Easy to cook Indian & Fussion Vegetarian cooking.

Martha Stewart Living

This site gives highlights from Martha Stewart's TV show and magazine. Don't get too excited--they're just teasers. If you want the major experienc...
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
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.