Sunday, September 18, 2011

Portabello Mushroom Burger

Kids are getting increasily obese in this time and age where every corner you turn, you see a fast food restaurant. Perhaps if you were just a little cautious with your food, you would be astounded by the amount of calories that can be contained in a seemingly-innocuous burger.

But there are some food that can satisfy that junk food craving and yet be equally healthy as well. I know portabello mushrooms don't sound like they can replace your crunchy crispy chicken pieces. But they are gooood. I first tried it with some cynicism at Cheesecake Factory and was hooked ever since. The juiciness of it. Om nom nom.

But the calories for CCF is horrifically high. So why not do it at home, it's something that requires very little work (seriously, when I say very little, I really mean very little).

Ingredients (serving size: 4) (Adapted from
1) 4 portabello mushroom caps
2) 1/4 cup balsamic vinegar
3) 2 tablespoons olive oil
4) 1 tsp dried basil
4) 1 tsp dried oregano
5) salt and pepper (a dash)

1. Pre-heat the oven.
2. Place the mushroom caps, smooth side up in a baking pan.
3. Mix the vinegar, oil, basil, oregano, garlic, salt and pepper in a small bowl.
4. Pour half of the mixture over the mushrooms and put it in oven.
5. Ten minutes later, flip the mushroom and pour the remaining mixture.
6. Toast the bread of the burger with a little butter on it.

Hint for extremely lazy people like me: I tried the above the first time round and it was not bad. But here's a faster tip. Just place some small pieces of butter with some spices and pepper on the mushroom and flip it around in the oven once at 15 minutes and it'll be ready in around 25-30 minutes.

And voila! Juicy mushrooms at your fingertips! (Oh please add the nachos too, just so you don't feel like you've suddenly become vegetarian.)


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