Portabella Burgers-ish & Asparagus

Last Friday and friend of mine was looking for something to make for her and her fiance. It got me thinking about what I would make if it were just Steve and I. I told her how to make Portabella burgers, and decided that since the kids were going to a fall festival, I would also make them for Steve and I and experiment with Asparagus. I made the mistake of calling the meal Portabella “Burgers” because Steve did not realize there was not meat in them at all, and asked that next time I am more clear on the description. Meat burgers is one of his all time favorite foods, but he did really like them after he got over the fact they were meatless.

What you need-
4 Portabella Mushroom caps
1 tbsp Olive oil
1/2 cup Balsamic Vinegar
Pinch of salt and pepper
1 tsp garlic salt
Swiss cheese slices (or your favorite cheese)
1 tbsp butter
Buns
Burger toppings. All I used was red onion.

You need to wash the mushrooms very well, I like to scrub them and then let them soak in water with 1/3 cup of white vinegar for about 30 minutes, and then rinse and put in marinade. Put the mushrooms in a quart size Ziploc bag with the olive oil, salt, pepper, garlic salt and balsamic vinegar. Let sit in the refrigerator for at least an hour. Then in a non stick pan, add the butter, get pan hot and add mushrooms, get a nice sear on each side, and then slowly start to add the marinade from the bag into the pan, add a little, let it reduce, then add a little more, let it reduce and continue, while turning them over on each side, until it is all reduced and the mushrooms are a dark rich brown color. Then melt the Swiss cheese on top and toast some buns and put them together just like you would burgers.


Asparagus experiment – I wanted to try and do Parmesan crusted asparagus. In this case I coated the entire stalk of asparagus. Next time I do this I will only coat the tips. It was far too rich to cover the entire stalk. But the overall flavor was great.

What you need-
1 package of fresh Asparagus stalks
1/2 cup of grated Parmesan cheese
3 eggs
1/3 cup milk
1 tsp garlic salt
Parchment Paper
Olive Oil cooking spray (or a dab of olive oil)

Wash the asparagus and cut off the blunt ends just about 1/2 and inch to an inch. In a bowl add the eggs and milk and whip for about 3 minutes. In a separate bowl add the Parmesan cheese and garlic salt. On a baking sheet cover in parchment paper and spray a light coating of olive oil spray. Dip the asparagus tips in the egg wash, and then in the cheese, making sure to coat tip with cheese and then place on the parchment paper. Once done add the pan to a 350 degree oven for about 15 minutes, or until the cheese is nice and golden brown.

Enjoy! ~Steph