Sometimes, ya just need a burger…

I tell myself if I didn't love mushrooms so much, I'm not sure I'd survive on the MD. They are so versatile and stand their own ground against meat. I have been really loving tofu as well, but mushrooms are my jam.

Recipe:

Brownberry WW hamburger buns, sprayed lightly with EVOO then lightly grilled

Portobello mushrooms, bun sized. I removed the stem and some of the veins. I brushed them about 1 hour prior to cooking with a balsamic/EVOO/soy/salt/pepper blend.

sliced onion and sliced jalapeno

smoked gouda

tomato slices

lettuce

whole ground mustard and dijon mustard

red pepper/scorpion pepper hummus

I cooked everything on the grill. in some foil, I sprayed some EVOO on the onions and jalapenos and cooked them until carmelized, then set aside.

For the mushrooms, I started them cap side down for about 5-8 minutes, then turned over for about the same amount of time, then turned back over cap side down, then filled them with some gouda and the onion/pepper mix. I decided to throw the tomato slices directly on the grill for a couple minutes then put ontop the mushrooms and cooked for another 4 or so minutes.

Somewhere in there i lightly grilled the buns.

to assemble, I spread hummus on the bottom, then some lettuce, then the mushrooms, and spread some mustards on the top bun and done.