Grilled Portobello Mushroom Burger

Yes, it is a mushroom. But it was so good the only thing we kept saying while eating was "yummmm".... Serves 4 4 large portobello mushroom caps 1/3 cup balsamic vinegar 1/2 cup water 1 TBS sugar 1 garlic clove, minced 1/4 tsp cayenne pepper, optional 2 TBS olive oil 4 whole-wheat buns, toasted Sliced tomatoes Slices of onion Lettuce leaves Clean mushrooms with a damp cloth and remove stems. Place in a glass dish, stem (gill) side up. To prepare the marinade: In a small bowl wisk together the vinegar, water, sugar, garlic, cayenne pepper and olive oil. Drizzle the marinade over the mushrooms. Cover and marinate in the refrigerator for about 1 hour, turning mushrooms once. Prepare a hot fire in the grill (charcoal or gas - you can even use the oven broiler). Away from the heat source lightly coat the grill rack/broiler pan with cooking spray. Position the cooking rack 4 to 26 inches from the heat source. Grill/broil the mushrooms on medium heat, turning often, until tender, about 5 minutes on each side. Baste with marinade to keep from drying out. Using tongs, transfer the mushroom to a plate. Garnish as you wish on a bun and ENJOY!! I used just a dash of the cayenne pepper and Light Extra Virgin Olive Oil. If you saute mushrooms you will be able to tell when the portobellos are done. If not you want it soft, but not mushy. This is a dish we will now have all the time!!!

Pizza - a new recipe

I tried a new recipe for Pizza and all Karen says is "yum"... This is one I will make again! Here is what I did...... Super thin pizza crust (ready made from Publix) Homemade pizza sauce Brocolli Onion Black Olives Fresh tomatoes Gardine chicken (tofu) Mozzerella Butter I brushed the bottome of the pizza with a very thin layer of butter to help brown it. Spread a thin layer of pizza sauce. Added all the other ingredients and bakes for 12 minutes at 450. The curst was crispy and the taste was awesome! This is one we will have alot!!!