June 04, 2013

Portobello burger + crispy potato chips


Hello hello!

It’s only Tuesday and I've already had an incredibly busy week (again!). I went to Toronto for the weekend to visit some friends and we had a great time! I walked 24/7 and played the tourist day and night. 

Of course, being relaxed for the weekend means that now I have to catch up with a big bunch of stuff, so fast food for me for the rest of the week! But don’t get confused…by “fast” I mean quick preparation, and by “food” I mean healthy, homemade and delicious!
Here’s a Portobello burger with crispy potato chips. I hope you enjoy it!



Ingredients, per burger plate and 25 minutes:

For the burger:
-1 Portobello mushroom
-1 whole grain muffin
-3 thin slices light mozzarella cheese
-A handful of lettuce
-2 thin slices of tomato
-4 slices yellow sweet bell pepper
-1/4 cup onion (cut)
-1/2 teaspoon of light cream cheese
-1/3 tablespoon olive oil (for the Portobello mushrooms)
-1/3 tablespoon olive oil (for the onions and bell peppers)

For the potato chips:
-1/3 potato
-1/5 tablespoon olive oil
-1/5 teaspoon salt


Kitchin-it!

Chips:
1. Preheat oven to 400◦F
2. Cover a baking pan with aluminum foil, add the olive oil and spread it
3. Cut the potato in thin slices
4. Place them on a baking pan and bake in oven for 8-10 minutes, until golden

Burgers:
1. Preheat a barbecue pan over medium-heat and cover it with 1/3 tablespoon olive oil.
2. Add the Portobello mushrooms and cook on both sides until soft (but not too mushy). If necessary, add a bit of water so that it gets soft.
3. In cooking pan, add the other 1/3 tablespoon olive oil and heat over medium-heat.
4. Add the onions and bell peppers, cook until soft and golden.


5. Toast the muffins with the cheese on them so that it melts.
6. On the other half of the muffins add the cream cheese.


7. On top the half of the muffins containing the melted cheese add the Portobello mushrooms and veggies.
8. And bon appétit! 


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