Mushroom Burger with White Bean Spread and Roasted Shishito Peppers
When the husband goes away, Lola is home to
play cook. Most women I know fancy ordering in and cozying up with their favorite chick flick when they are home alone; and although that often sounds appealing, I find myself stationed in the kitchen and eagar to try out the next recipe.
Like myself as of a couple of weeks ago, JJ never been too fond of mushrooms. I’ve grown to appreciate them sauteed on a juicy medium-rare steak (salivating, did I mention that I am currently on a juice cleanse?) and was intrigued to find a recipe for this delicious looking mushroom burger. Being alone was the perfect time to try this healthy choice. JJ may not have been as enthused otherwise. It was very delicious and I can not wait to re-create it.
If I were to make it again, I would add one mushroom instead of two.
I had shishito peppers for the first time in July for my birthday dinner. The after taste reminded me of a salty french fry. Yes, I said it. A french fry. So why not sautee these peppers up to lay next to my delicious burger. A perfect “cheat” meal without actually being a cheat.
2 large garlic cloves, minced2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinse2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried
1 cup of shishito peppers