One Teaspoon From Disaster

Portobello mushroom burgers / Homemade chicken noodle soup

• Posted February 17, 2009 11:59 PM
• 0 Comments

Times are tough and we need to adapt by dining out less and preparing thriftier meals more.

Next on our list is Portobello mushroom burgers (and I threw in a homemade chicken noodle soup recipe as a side dish). Going meatless definitely meets our theme's criteria, but these burgers are surprisingly delicious. So much so that I'm disappointed I hadn't already added this recipe into my regular rotation. Better late than never.

I skipped on the cheese, but did top my "burger" with all the regular condiments - lettuce, mayo, ketchup, etc. Yum!

Portobello mushroom burgers
Ingredients:
4 Portobello mushroom caps
1/4 C. balsamic vinegar
2 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1 Tbsp. minced garlic
salt and pepper as desired
favorite cheese, sliced (optional)

Directions:
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, combine vinegar, oil, basil, oregano, garlic, salt and pepper. Pour over the mushrooms, letting marinade for about 20 minutes. Brush grill with olive oil. Grill mushrooms on each side for about 7 minutes, or until they are tender but not soggy. Top with cheese, if desired. Lightly toast hamburger buns, and top add condiments.

Chicken noodle soup
Ingredients:
1 Tbsp. butter
1/4 C. chopped onion
1/2 C. chopped celery
4, 14.5 ounce cans chicken broth
1/2 pound cooked chicken breast, chopped
1 1/2 C. egg noodles
1 C. sliced carrots
1/2 tsp. dried basil
1/2 tsp. dried oregano

Directions:
In a large pot over medium heat, melt butter. Cook onion and celery in butter for a few minutes until tender. Pour in broths and add chicken, noodles, carrots, basil and oregano. Bring to a boil then simmer for at least 20 minutes before serving.