As usual, her excellent sassiness, The Pioneer Woman, has snared me with one of her tasty recipes. I altered it to suit our dinner needs, although the original would've been equally mindblowing. :) You can find the original recipe HERE.
Portobello Prosciutto Burgers
-1/3 cups mayonnaise
-1 1/2 tbsp pesto
-2 whole large portobello mushrooms
-2 slices provolone cheese
-2 slices prosciutto
-2 mini ciabatta squares, split
-fresh spinach, tomato slices and avocado
mushroom marinade:
-1/4 cup balsamic vinegar
-2 tbsp red wine vinegar
-2 tbsp olive oil
-1 teaspoon basil
-salt & pepper, to taste
Preparation Instructions
Rinse mushrooms thoroughly. Soak in marinade for at least 30 minutes.
Combine mayonnaise and pesto. Set aside.
Grill mushrooms in a grill pan/charcoal grill/George Foreman Grill. Remove mushrooms from grill and melt provolone cheese over the mushrooms.
Drizzle griddle with olive oil. Toast bread over medium-low heat until crispy and toasted.
Spread pesto mayonnaise generously on both the top and bottom halves of the bread. Place the mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with spinach, tomato slices and avocado wedges, and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the roll.
I served this sassy beast right alongside some corn on the cob. Here's how I made the corn boil:
-1/2 cup sugar
-3/4 tbsp cayenne pepper
-healthy dash each of seasoned salt, black pepper, cumin
-bay leaf, if you wanna
-spoonful of minced garlic (3-4 cloves worth)
-2 tbsp butter
Fill a good-sized pot with water. Add all ingredients, heat to a boil. Add corn, boil until tender (about 5 minutes). Eat it up. MMMMMMMMMMMMMMMMMM
Not kidding, this was one of the best dinners we've made in the last month. Or maybe I was hungry after our bike ride. You'll just have to make it and find out!
Eat well!!!
<3 Jen
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