Portobello Burgers #SRC

It's the August edition of the Secret Recipe Club.  This month I was assigned to a fun blogger named Amy who is the curator of Amy's Cooking Adventures.  Why Cooking Adventures?  It's easy to see from her blog, where the last post I read was how she tried three different fats to make her homemade English muffins.  That was an adventure, indeed!

Amy tells us that she got into cooking a little later in life, but with a family of cooks who surrounded her.  She likes to read, scrapbook and sew, and along with cooking, she is a Zumba instructor!  I knew she'd be a friend for life when I learned she thought dessert should also follow breakfast!

As I was looking for that recipe I wanted to make, I fell in love with several of her drink recipes.  You have to go and check out her Chai Eggnog Latte.  What?  Combining two of my favorite drinks into one?  This Cucumber Melon Refresher looks perfect for the hot days of summer.  Add a shot of vodka if you like!

This drink deserves its own paragraph.  It's the Irish Breakfast Shot.  Word.  This is much like the Irish Car Bomb where you drop the whiskey into the glass.  This time you drop the whiskey into orange juice.  And, the glass is rimmed with sausages.  Shut up.

So with all these awesome drink choices I must have chosen a cocktail, right?

No.  I chose a Portobello Burger!  No kidding!  I ran across this recipe and had all the ingredients plus it just sounded right for dinner.  My husband actually made it, with baked sweet potato fries on the side.  It was fantastic.  The mushrooms can stand up to a lot of seasoning.  Don't be shy!  The egg on top seals the deal and adds valuable protein to the dish.  It will be made again!

Portobello Burgers

by Our Good Life
Ingredients (2 sandwiches)
  • 2 large Portobello caps
  • Extra virgin olive oil
  • Salt & pepper
  • Pinch of garlic powder
  • Pinch of smoked paprika
  • 2 homemade buns, split
  • Butter
  • 2 slices swiss cheese
  • 2 eggs, fried
  • ½ avocado, diced
  • 1 tbsp mayo + squirt of sriracha (or hot sauce)
Scoop the stems and gills from the Portobello caps and brush both sides with olive oil. Season with salt, pepper, garlic, and paprika.
Heat a skillet to medium. Add the mushrooms, top side down and cook for 5 minutes or until liquid begins to bead up inside the mushrooms. Flip and cook for another 3 minutes or until tender.
Generously butter the split sides of the buns. Place in the skillet, butter side down, and cook until the buns are toasted.
In the same skillet, fry the eggs.
Mix the sriracha and mayo and spread generously onto the buns. Top with a cooked mushroom, egg, cheese, and avocado. Repeat with the second burger and serve.
Serves 2
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Terri Steffes
Terri Steffes

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