Recipe of the week ~ Avocado Sandwich, Grilled Balsamic Portabella Mushroom Burger & Garlic Press Review!

2 recipes this week! One is pretty close to the standard sandwich so it's not really a new recipe...but its the most delicious kind of sandwich that I've ever sunk my teeth into!

The main recipe is the Grilled Balsamic Portabella Mushroom Burger. The sandwich & the burger sort of tie in together at the end and make a great combination if you really like trying new things.

Avocado Sandwich

Avocados are absolutely full of healthy nutrients & healthy fats. They are not only good for our bodies, but it is said that they can help ease ailments such as depression.

I personally love to have pickles, tomatoes, lettuce, alfalfa sprouts, cucumbers, olives & mustard on mine (it makes a pretty big sandwich). All of these ingredients go great with avocado. Unfortunately I forgot to buy the olives, the grocery store didn't have alfalfa (I searched in the vegetable section 4 times!) & I couldn't open the bottle of pickels (whoops). At home I used my hamburger buns instead of sliced bread (it's all the same). This is how it turned out:

YUM. I ate TWO for lunch :)

Grilled Balsamic Portabella Mushroom Burger

When I feel like eating a burger, I usually crave vegetarian burgers. Throw in my favourite kind of mushroom & I'm a happy camper :)

You can see the full recipe here.

Ingredients

4 large portabella mushrooms, 5 inches in diameter

1/3 cup balsamic vinegar

1/2 cup water

1 tablespoon sugar

1 garlic clove, minced

1/4 teaspoon cayenne pepper (optional)

2 tablespoons olive oil

Raw portabello mushrooms

Directions

1. Clean mushrooms with a damp cloth and remove their stems. Place in a glass dish, stem (gill) side up.

2. To prepare the marinade, in a small bowl whisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once.

Marinade pic with flash: reflects the olive oil

Marinade pic without flash: shows garlic

One of the mushrooms bottom-down on marinade, ready to be put in the fridge for 1 hour. The stem is cut off the bottom for maximum soakage, but I saved it (as you can see below). The only dish I had that was large enough to place all four mushrooms was much too large, so I opted for one shallow soup dish per mushroom.

3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

4. Grill or broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushrooms to a plate and serve immediately.

My Notes: I broiled the mushrooms in the stove & although it is a good alternative to grilling, I think grilling would be the best choice. You can use this as a side or as a burger as I did:

To tie to two recipes together, I threw some sliced avocado in the mushroom burger & voila!


This was DELICIOUS. The only problem I had was keeping it all from falling out of the bun!

P.S. ~ I always find that good garlic presses are hard to find. I bought this President's Choice garlic press at the Superstore. I think it costed somewhere between $8.00 & $12.00 & was worth every penny. It makes garlic mincing effortless.

I hope you'll enjoy these yummies as much as I did!

P.S.S ~ I totally didn't purposely make links for some of the ingredients above. I tested them & each ingredient leads to a detailed definition ... ? I would love to know how this happened, but it works for me.