June 21, 2011
Martha Stewart Living Double-Portobello Burgers with Roasted Tomatoes
Mushrooms have a way of disappearing off plates when my four-year-old is around. He loves them so much that he will pick out every single one off his plate and then systematically go around to every other person and take theirs as well. One of his other great loves is a good hamburger, especially the buns. So I was intrigued when a recent issue of Martha Stewart Living combined two of his favorite foods in a recipe for double-portobello burgers with roasted tomatoes.
I had no problem finding quality portobello mushrooms at my local grocery store. They actually had both pre-packaged and bulk, with the bulk variety being almost half the price (much better deal!). This recipe does take some prep time, with the tomatoes and mushrooms being roasted in the oven for 25 minutes. However, once they are roasted, the remainder of the recipe goes together in less than 10 minutes. As I've stated before my oven broiler is broken, so I used my convection toaster oven's broil setting and they turned out perfect.
My four-year-old loved these burgers. He even went so far as to eating his brother's left overs out of the fridge later in the evening as a snack. Next time I make these I might pat down the mushroom with a paper towel after roasting, I found them to be a little watery. The roasted tomatoes were delicious with the mushrooms and made a nice edition to the burger. This recipe was a great way to get a vegetarian recipe into my meat-oriented family's diet.
For the link go to Martha Stewart Living Double-Portobello Burgers with Roasted Tomatoes.