In attempt to come up with healthy weeknight meals, I’ve been experimenting with recipes. The criteria? It must be easy, include ingredients I buy on the reg and not take longer than a half hour to cook (frankly, the quicker, the better). This portobello burger recipe was one that was a home run hit recently–and the best part? It hardly takes any actual “cooking” on your part!
-1 portobello mushroom cap per person (or rather, per serving if you want more than one!)
-marinade of your choice (I used Annie’s Garlic dressing and it was delish)
-arugula and spinach, raw
-cherry tomatoes, chopped
-bun of your choice, lightly toasted
Place the mushroom caps in a shallow dish with marinade for an hour (or overnight if you have the time–if not, it’s not really a big deal). Pre-heat your oven to 350 degrees, and spray a baking sheet lightly with non-stick spray (you don’t need to use much, or olive oil, because the mushrooms will get liquidly as they cook). Cook the caps starting with them top down for about 20 minutes, or until they’ve reduced in size and have cooked through (flip them halfway through the cooking process). In the last five minutes, top them with feta cheese and allow it to melt slightly.
Top with arugula, spinach, tomatoes and serve on a slightly toasted bun. From start to first bite, this takes about a half hour and the pay off is majjjooorrrrr.