Yesterday was Earth Day, so I thought it would be a good idea to walk to the local grocery store and pick up the ingredients we needed to make some meatless meals.
The first one (which we had for supper last night) was Portobello Mushroom Burgers. I've made these a few times before, and my favourite version combines wonderful ingredients such as goat cheese, prosciutto, asparagus, and even peaches. Yesterday I thought I'd try a Mexican-inspired version, so here's what I came up with:
4 portobello mushrooms
1 can beer (I used Bud Light Lime)
1/2 pkg. cream cheese, softened
1/3 c. cheddar cheese, grated
1 tsp. Nacho Cheese Dip Mix (or any Mexican-flavoured seasoning)
1 green onion
2 tbsp. salsa
Soak the mushrooms in beer and then grill on the bbq for 5 minutes on each side. Toast buns on the grill (mushroom burgers can be quite soggy, so toasting the bun is a crucial step!) Combine remaining ingredients. Set one mushroom on each bun and top with cheese mixture, along with any other toppings you like (I put lettuce, tomato, and avocado.)
Personally, I much prefer my other recipe with the prosciutto and asparagus. But these were pretty good, and my daughter thought they were great (she didn't have any of the cheese mixture on top.) My son basically went to bed hungry because he refused to try even the teeny tiniest bite of mushroom. Needless to say, he was not thrilled when I whipped up some more veggie burgers for lunch today, this time using a Nutty Lentil Burger Recipe from Epicure.
I used sunflower seeds (but no nuts) and I used dry lentils that I soaked overnight and then boiled for about 30 minutes in the morning. I thought they were delicious (I ate two of them for lunch!), and by 2pm my son thought they were weren't so bad either. (He knew I was dead serious when I said he had to try at least one bite. He ended up having 3 fairly big bites, and then I gave him his beloved peanut butter sandwich.)
I froze the extra patties (uncooked) so I can torture my son another day with more meatless burgers!