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Making a MeatMan a VeggieMan

Don’t be fooled by this whole blog thing. I’m a total klutz in the kitchen. I drop eggs on the floor, spill marinades on the counter, burn my arm with hot oil, shatter glass jars everywhere. My sweet husband must yell, “you okay???” nightly and spring up when I say, yeah, but can you please get the Swiffer/a roll of paper towels/some neosporin/my shoes.
Last night, I tried something new (not the spilling, that I did as per usual alllll over our counters, cabinets and all the tiny little crevasses in between). I cooked a purely vegetarian dinner. When I texted Dean during the day, “will you eat a non-meat but hopefully delicious burger for din tonight?” He responded with an ok-if-we-have-to kind of response. But look at his adorable face just moments after his first bite of a grilled portobello and peach burger… that’s his “wow, I like veggies” look.


Grilled Portobello & Peach Burgers from Green Kitchen Stories
Makes 2 burgers

Ingredients
2 portobello mushrooms, cleaned
1 peach, halved and pitted
2 burger buns of your choice
handful of fresh pea sprouts
2 small roman tomatoes, sliced
2 small spring onions, sliced
fresh thyme
olive oil
salt & pepper

Marinade Ingredients
2 tbsp olive oil
1 fresh rosemary sprigs
1/2 tbsp fresh thyme
1 garlic cloves
1/2 lemon
salt & pepper

Guacamole Ingredients (My market didn’t have ripe avos so I got pre-made guacamole. totally fine.)
1 avocados
3 small Roma tomatoes
1/2 garlic clove
1/4 lime
1/2 tbsp olive oil

Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. Grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time. (Can easily be made on stove-top or oven, as well)
Making the guacamole: Chop avocados and tomatoes. Add them to a small bowl with mashed garlic. Squeeze lime juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.
Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, add pea sprouts, tomatoes, spring onion, one portobello mushroom and slices of the peach halves. Add the top of the bun, and insert a stick to hold it all together. Enjoy!

This veggie meal would be complete with Ginger Carrot Sweet Potato Soup featured today on Love THEM Madly.

Sorry for the cell phone photos. I just wanted to eat dinner.

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Posted on March 28, 2012 at 6:00 am | 3 Comments
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Comments

  1. Barbara Sadowsky says:
    March 28, 2012 at 8:04 am

    This is great!! I make grilled portobellos all the time. I love Jodie’s portobello pizza recipe and now I can’t wait to make this recipe!! Thanks!

    Reply
  2. Jodie Sadowsky says:
    March 28, 2012 at 4:22 pm

    That looks so good – I knew the kale salad would do you in. Or was it the turkey meatballs?? A vegetarian by Wednesday – amazing! Looks so good. Is it funny that I’ve NEVER made MY portabello pizza yet??! I emailed the recipe to Barbara, and voila, it’s my recipe. I’ll take whatever accolades I can get.

    Reply

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