Dinner for Two: Asiago Portobello, Roasted Red Pepper & Balsamic Burgers.

Me and the bf decided to have a meatless Monday on a Tuesday that consisted of creating Portobello burgers inspired by this recipe by howsweeteats.com. Of course, I found it on Pinterest! Total Cost: $15. The most expensive thing was actually the mushroom caps which cost almost $4 a pack at Publix and I had to buy two packs for 4 caps. If you got these at a farmer’s market your dinner would probably be around $10. Other than tasting amazing {the bf loves them!} and being affordable, the best part of this recipe is that it’s easy to make {even I can do it!}, it doesn’t take long and you probably already have a lot of the ingredients on hand already.

Ingredients: (makes 4 burgers)
4 large portobello mushrooms
3 tablespoons olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
2 medium roasted red peppers
4-5 ounces sliced asiago cheese
4 multigrain English muffins
1/2 cup balsamic vinegar

Tips: We skipped reducing the balsamic so it was less of a glaze and more just straight balsamic, which still tasted good. The bf tried spicy mustard with his burgers, but overall thought they were fine as is. Don’t waste your money buying an expensive block of asiago cheese {the only one I found cost $11!}, I went to the deli counter and got 5 ounces of Boar’s Head asiago cheese for just $3, which is more than enough for this recipe.

Instructions: Clean out the mushroom caps and gills. In a small bowl mix together 2 tablespoons of olive oil, smoked paprika and onion powder. Heat a large skillet over medium heat. Drizzle portobello caps with the remaining olive oil and add a bit to the skillet. Brush tops of mushrooms with olive oil/paprika mix and place mushrooms top-down to cook for about 5 minutes, until slightly juicy. Flip, add asiago slices to the top and cook for 5 minutes more, or until mushrooms are evenly cooked and juicy and cheese is melted. Toast english muffins, place mushrooms on top, cover with roasted red peppers and drizzle with the glaze. Eat & Enjoy!


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