There's something about barbecue that seems so summery and enjoyable, but its classically just...so full of meat. But just because some of us can't partake in the meat-eating part of this american warm weather tradition doesn't mean that we can't enjoy it too. In fact, i've discovered some of my favorite barbecue dishes after I went veg. One of my all time favorite recipes is this burger, and that's why on this beautiful warm day I decided to whip up a batch of these little guys while my boyfriend made his own meal.
BBQ Cheese Shroom Burgers with Spinach
2 hamburger rolls
2 portobello mushroom caps
2 oz cheese (I used smoky chipotle cheddar)
1/4 cup BBQ sauce
1 cup baby spinach
1. Get your grill going!
2. With a spoon, de-fin the inside of the portobello caps (all those little brown thingies on the inside, just scrape them off best you can, it's not the end of the world if you can't get them all)
3. Brush the outside of the mushrooms with olive oil
4. Steam or sautee the spinach until some of the moisture is gone. When it is cool enough to handle, divide it into two portions and put is on the inside of the mushrooms.
5. Put the BBQ sauce on top of the spinach on each mushroom, then top with the cheese.
6. Wrap with tin foil (loosely, so the cheese won't stick to the top) then place on the prepared grill and cook for 10-15 minutes (don't flip it though). Once they're nice and cooked through serve them on a toasted hamburger roll and enjoy!!
Portobello Mushroom- Surprisingly high in protein, one cup of this mushroom contains 5g! They have a ton of micronutrients such as selenium, phosphorus and potassium. They also contain the vitamins pantothenic acid, folate, choline, vitamin B6 and thiamin. Also very high in phytochemicals and antioxidants.
Spinach- High in vitamin A (for eyesight), high in potassium, high in vitamin K (for bone health) and great source of iron