The early onset of spring has me thinking about healthier foods and meatless options. One of the ways that I’m making family dinner healthier, is be serving up meatless options. That’s where these easy and surprisingly meaty portobello cheeseburgers come in. They’re a great, meatless meal you can have on the table in 10 minutes flat.
For added color and nutrition, I made mine with a simple and tasty beet tzatziki. Get our recipe here.
4 large portobello mushrooms, caps removed and brushed clean
1 – 2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon red wine vinegar
4 slices swiss or Jarlsberg cheese
lettuce, or whatever other condiments you like
Heat a skillet or grill pan over medium-high heat. Brush the mushrooms clean and remove the stems. Brush each cap with olive oil and sprinkle with salt and pepper. Place in skillet cap side up and cook for about 4 minutes. Flip, and cook for another 4. Sprinkle with the red wine vinegar, flip, add the sliced cheese, and cook 2 minutes more. For optimal melting, place a lid loosely over the pan.
Meanwhile, toast the buns. Create your burgers using preferred condiments, and serve.
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