Have you ever been at a bar-b-que and had no options? Nothing appetizing looking? Nothing healthy? Or vegan? It is one of the toughest things as an eater who is not only picky but trying to stay vegan, to go to someone else’s house and have a good – eating time. Even if that house is your family’s house and they know what type of eater you are. And, I don’t know about you, but I feel guilty about them having to make special accommodations for me. I usually say to make whatever and I will eat around what is made, because there will likely be some salad stuff somewhere in someones fridge. But salads are boring and buying premade burgers is expensive, so this time I decided to make my own BBQ – even if it wasn’t technically a BBQ get-together. Here is my BBQ Bruschetta Portobello Burger.
Normally at family BBQ’s I get asked what I want them to buy me for dinner (so nice, I know!) but I always feel bad, but normally just say some zucchini and it gets grilled. Good but not spectacular. So this time I actually thought about what I wanted for the get-together and decided on Portobello. Then I told my mom what I wanted and she said they were have Swiss steak – no BBQing. Hmm. Oh well, I made up my mind and no changing aloud! So I BBQ’ed my own burgers outside while she busily got everything inside together. For my first time doing a ‘bello burger I did really good! And this time my mom made almost (except for the steak) an all vegan dinner! I had my burger, with a big salad with Catalina dressing (yes, it’s vegan), some corn off the cob with salt, and boiled potatoes with black pepper and garlic powder. Oh yum. It was so good! ~ ~ ~ ~ ~
About an hour before starting the grill chop a tomato and sprinkle with dried basil and balsamic vinegar – I used two roma tomatoes and I only used two slices, so I just ate the others. For just one burger only buy one roma tomato. When ready, turn the BBQ on and get everything ready. Scrape out the ribs of the mushrooms with a spoon and wipe of the caps with a wet paper towel. Sprinkle garlic powder and black pepper over the inside of the ‘shroom and lay down on the grill. Close lid and let cook – I didn’t really know how long to let it cook, so I just winged it – but, it was about 5-8 minutes or so. Flip the mushrooms and let cook a couple of minutes then sprinkle cheese on one mushroom then layer with tomatoes then more cheese. Lay other mushroom on top of the cheese and press down. Let cook then carefully flip and cook a little more until cheese is meltyish. No bread needed for this filling burger! Enjoy!~
1. Slice roma tomato and sprinkle with basil and balsamic. Let sit in fridge to soak up.
2. Start BBQ and clean mushrooms.
3. Sprinkle mushrooms with garlic powder and pepper and lay down on grill.
4. Close lid and let cook; sprinkle with more garlic and pepper then flip.
5. Let cook then layer cheese, tomato, and cheese onto one mushroom. Lay other mushroom and top and press down.
6. Carefully flip mushrooms and let cook a little more to melt cheese.
Entered in the Virtual Vegan Potluck, Linky #6