Something’s telling me I should give up on this whole ‘post a day’ malarkey. Not only have I succumbed to the lurgy, but my website host has deleted my ToTheTable blog (it might have something to do with forgetting to pay them…). But I WILL NOT BE DEFEATED. I’ll post this belated entry here while I work at getting my old site restored:
As I spent most of yesterday blowing my nose I had to employ somebody else to cook for me, but dinner was so delicious I have to share it.
A grilled portobello mushroom – dripping in garlic butter and stuffed into a cream cheese slathered roll – is a revelation. As is using crushed crisps as breadcrumbs. And not only that, but yesterday I also learned that trying to learn salsa – turns and all – with lingering labyrinthitis is a bad idea.
And so it was that I came to eat a portobello burger while curled up on the sofa, contemplating both my terrible immune system and the joy of a grilled mushroom.
Portobello Mushroom Burgers
Simply oil up the mushrooms and grill stalk down for five minutes. Then take out and fill the inside with some butter, chopped garlic and chopped parsley. Once you feel your mushroom has been sufficiently buttered up, return stalk-stalk-side-up to the grill.
Now crush half a packet of your finest packet of ready salted crisps (or just use breadcrumbs) and mix with a good handful of grated cheese. After five minutes, take the mushrooms out and fill with the crumb mixture. Put under the grill until the cheese is bubbly. Toast a crusty roll and slather it with cream cheese. Put mushroom in roll. Add rocket, red onion, wholegrain mustard and whatever else you fancy. Bask in the glory of your buttery mushroom burger.