Portabello Mushroom Sandwiches

I just finished writing this entire post, published it, and then wordpress screwed up and I lost the entire post.

And it didn’t make a draft for the first time EVER.

I’m not feelin’ the love right now.

I don’t want to retype everything, so here’s a summary of my post:

1. We cleaned the garage all day yesterday.
2. There were many many spiders, two of which were the largest fiddle-backs I’ve ever seen.
3. There was much killing of spiders.
4. I hate spiders.
5. We got everything out of the attic.
6. The garage is in a much better state now.
7. Last night we were really tired from working in the garage all day.
8. I’m still tired today.
9. I’m sad my post was deleted.
10. I hate spiders.

That’s the gist of it. :)

I made grilled portabello sandwiches the other day. They’re a great option when you don’t want something as heavy or fattening as a hamburger, as mushrooms have a meaty texture. They’re also super easy and fast to make.

First clean you portabello mushroom caps. You want the largest ones you can get, as they’ll shrink some when you grill them. Place the mushrooms in a glass dish, and sprinkle some salt and pepper on them. Mix 1/4 c. olive oil and 1/4 c. balsamic vinegar. Drizzle half of it on the mushrooms.

Grill (or broil) the mushrooms, bottom side down, for 4 – 5 minutes. Flip them, drizzle the rest of the balsamic vinegar mixture on them, and grill them for another 4 – 5 minutes.

Serve the mushrooms with toasted hamburger buns and the condiments of your choice (lettuce, tomato, onion, pickles, sliced cheese, mayonnaise, ketchup, pesto, etc.

These go great with any salad, but I served them with coleslaw. Yum.

I’m going to take a nap now. Yay~