Portobello Burgers with Red Pepper and Gorgonzola

YUM!  I made these before our invasion and they were so truly scrumptious I plan on making them again soon.  The kids liked them too...once they picked off the bell pepper.  

Fresh herbs a garden staple, we grow thyme, several types of basil, marjoram, oregano, sage, stevia, dill, fennel, rosemary, cilantro, chives, salad burnett, and more I can not think of right now.  I highly recommend growing herbs.  Although we grow our herbs outside, they are easily grown indoors.

 

 

Portobello Burgers with Red Pepper and Gorgonzola 

from Sara Moulton Cooks at Home

adapted

4 large portobello mushrooms, stemmed removed
1/4 cup balsamic vinegar
3 garlic cloves minced
1T fresh thyme chopped
1/4 cup extra virgin olive oil, more from brushing
2 small red bell peppers, organic if available
kosher salt and freshly ground pepper
1/2 cup crumbled Gorgonzola cheese
4 slices of rustic bread
1/2 cup low fat mayonnaise
5T shredded fresh basil


~ wipe mushroom caps and with a small spoon scrape out the gills
~ combined and whisk vinegar, garlic, thyme, and 1/4 cup olive oil
~ put mushrooms in shallow glass dish
~ pour vinegar mixture over mushrooms and let sit at room temperature for an hour
~ heat bbq
~ set pepper on grill turn as skin blackens
~ remove blackened peppers and place in glass bowl and cover with baking sheet until cool enough to handle
~ cut peppers into strips
~ remove mushrooms from marinate and season with salt and pepper
~ add about a tablespoon of marinate to mayonnaise 
~ place mushrooms cap side up on bbq until darken and slightly soften 2 to 3 minutes
~ turn grill for another 2 to 3 minutes
~ when mushroom are just about tender place cheese into the cavity of each cap
~ brush bread with olive oil and place on the bbq until slightly toasted turning often
~ assemble slather mayonnaise on bread, place mushroom atop, place red pepper strips and shredded basil on mushroom 

Our broccoli is almost ready to pick.

The Ultimate Spinach Salad

 

Rich and creamy low fat blue cheese, spinach, tomatoes and mushrooms my salad nirvana.  Whips together in a snap.

The Ultimate Spinach Salad

from Sara Moulton Cooks at Home

adapted

dressing

1/4 cup low fat mayonnaise

1/4 cup low fat sour cream

1/4 cup gorgonzola cheese crumbled

1T white wine vinegar

1t dijon mustard

1 garlic clove minced

1/2t Worcestershire sauce

sea salt and freshly ground pepper

2T low fat milk

~ combine the mayonnaise and sour cream in a small bowl and stir until blended and smooth

~ fold in cheese, vinegar, mustard, garlic, and Worcestershire sauce

~ stir well season with salt and pepper

~ thin with milk as needed should be consistency of heavy cream

~ cover and refrigerate several hours or overnight

~ stir well before serving

salad

1 1/2 pound organic spinach trimmed, washed and dried

10 or more/less crimini mushrooms sliced

15 or more/less sweet organic cherry tomatoes cut in 1/4

freshly ground pepper

Pile the spinach on a plate top with mushrooms and sprinkle with tomatoes. Top with a dollop of dressing and freshly ground pepper.

The dressing would be perfect on an iceberg wedge as well.