Although the calendar states that spring has arrived, it’s still quite cold here in New Jersey.
I can’t wait until it’s warm enough to pack some food, call our friends and go to the park to do some grilling. We do a lot of those “trips to the park” throughout spring and summer. Not only to grill stuff, but just to enjoy nature. My husband loves fishing and I just like to walk around, read books and take some photos. So we will take some snacks with us and go for at least couple of hours. Good times.
To put myself and Stan in the spring mood, I decided to cook these guys. Mushroom Burgers. Yum!
If you decide to grill these, by all means – do so. It will only taste better! Just don’t add water to the marinade. The reason I put water in this recipe is that I use a frying pan, and I want to let the mushrooms cook properly before they start to burn. You will notice that by the end of cooking time, the water will disappear.
By the way, portobello mushrooms (or other edible kind of mushroom) are good for you. They are low in fat and high in fiber, contain B vitamins, selenium and potassium. When buying portobello mushrooms, look for smooth firm caps without wet slimy patches. Store them in the refrigerator inside a loosely closed bag or wrap them with a damp cloth. Let’s get back to cooking!