It's hard to take risks with a pessimist

Recipe wednesday

Is what I call it. Because I love you guys.

Grilled 'bello burgers (for two):
For the burgers: you'll need 2 big portobello mushroom caps, 2 slices of fresh mozzarella, 1/2 a medium tomato sliced, 4 tablespoons EVOO, 4 tablespoons basalmic vinegar, 2 tablespoons worchestershire sauce (optional), salt & pepper.

For the pesto: 1 cup fresh basil leaves (dried won't do), 1/4 cup EVOO, 1/4 cup pine nuts, 1/4-1/3 cup shaved parmesean (I love a lot of cheese in my pesto, personally), 3 big cloves of garlic.

One hour before grilling, season the shrooms and tomato with salt & pepper generously, throw in a ziploc bag at add the vinegar, olive oil, and worchestershire. Give it a good shake to coat everything and marinate for ONLY one hour in the fridge- too long, and they'll start to get mushy. No one likes mushy shrooms.

When you're ready to grill them, fire up your grill to... 375? 350? Mediumish heat? and make the pesto by putting all the ingredients in a blender/food processor and chopping the hell out of it until it forms a thick, bright green paste. Then try it- if it's too spicy, add more cheese. If it's too runny, add more pine nuts.

Now, plant your mushrooms face side DOWN on the grill (after brushing the grill with some olive oil to prevent sticking). Cook them for 2 1/2 - 3 minutes on that side, then flip them face up. Fill the inside of the shrooms with mozzarella, the tomatoes, and pour the reserved marinade over it all.

Cook for another 2 1/2 - 3 minutes, then transfer to warm buns coated in pesto, and chow down while they're still warm! I served mine with some green beans I grilled outside in a pan with some olive oil, black pepper, and shallots. Super simple.


Eat well,
Amanda

Currently listening to: "The King of Carrot Flowers" by Neutral Milk Hotel

Last day of spring, first day of the HEAT

Cmon texas summer. Give me some love!
I got bbqs, star-watchin', short shorts rockin', gardenin', rollerskatin',
cyanotype-makin', & soul singin' to do.

P.S...

I blame whisky.