PORTOBELLO BURGERS ( a 3 banana difficulty level)

It's definitely grilling season here in Texas.  Heck, it's almost too hot for grilling to be honest.  Today we are doing Portobello Burgers.  Now before you wrinkle your nose at the "abomination" of using a 'shroom instead of a hamburger patty for your burger, let it be known that I used to be just like you.  I still love a good old-fashion burger from Kincaid's here in Fort Worth, but trust me this is a fantastic sandwich.  So today, 'this monkey' (and my lovely assistant) will grill some great tasting " 'bello burgers"

WHAT YOU NEED:
Portobello Mushrooms (1 per burger)
Garlic Cloves - thinly sliced (1 per 'shroom)
Fresh Basil - thinly sliced (6 leaves per 'shroom)
Sunflower Seeds (1 t per 'shroom)
Bragg's Liquid Aminos (or Low Sodium Soy Sauce)
Olive Oil
Kosher Salt
Pepper
Whole Wheat Buns or Bread - http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html

(Your favorite fixins') We used the following:
Tomato - sliced
Avocado - sliced
Cheese
Fresh Basil
Onion (1/2" thick slices)

WHAT ELSE YOU NEED:
Shallow dish
Fork or Skewer
Slicing Knife
Small Chef's Knife
Grill

WHAT YOU DO:
(Printer friendly version at the end)



1.  Pour a thin layer of Olive oil in bottom of Shallow Dish
2.  Arrange Onion slices along bottom coating both sides of the onion

3.  Gently wipe clean with a damp cloth, the tops of the Mushrooms.  DO NOT rinse or clean the gills (underside) of the mushroom.  This is not necessary.  Slice the stem even to the gill level.
4.  With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.

5.  Lightly Coat the Mushroom Tops with Olive Oil
6.  With Gill Side up, lightly drizzle with Olive Oil
7.  GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8.  Lightly Drizzle with your Soy Sauce
9.  Let Rest 30 Minutes. 



10.  Heat the Grill to Medium High Heat
11.  Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a.  Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b.  Grill Onions 4-6 min per side being careful not to burn

13.  Prepare your fixins' plate while the 'shrooms are on the grill

14.  Remove the 'shrooms & Start to build your 'bello burger

15.  Enjoy with Grilled Potato Medallions & Wine!!

Now you know how to make an 'anymonkeycan' 'bello burger.  If you expect it to taste like your favorite hamburger, then you'll be disappointed.  But, if you want to see what a Grilled Portobello tastes like, you'll be in Heaven!

'anymonkeycan' 'bello Burgers:
-printer friendly-

1. Pour a thin layer of Olive oil in bottom of Shallow Dish
2. Arrange Onion slices along bottom coating both sides of the onion
3. Gently wipe clean with a damp cloth, the tops of the Mushrooms. DO NOT rinse or clean the gills (underside) of the mushroom. This is not necessary. Slice the stem even to the gill level.
4. With the Skewer or Fork GENTLY cut holes every 1/2" along the gills of the Mushroom taking great care not to cut all the way through.
5. Lightly Coat the Mushroom Tops with Olive Oil
6. With Gill Side up, lightly drizzle with Olive Oil
7. GENTLY insert the Sliced Garlic & Basil, & Sunflower Seeds into the small holes GENTLY using the fork/skewer if needed
8. Lightly Drizzle with your Soy Sauce
9. Let Rest 30 Minutes
10. Heat the Grill to Medium High Heat
11. Carefully Place the Mushrooms GILL side DOWN for 3 min (also add your onions)
12a. Gently turn the Mushrooms GILL side UP & Grill another 4-6 min until they soften
12b. Grill Onions 4-6 min per side being careful not to burn
13.  Prepare your fixins' plate while the 'shrooms are on the grill
14.  Remove the 'shrooms & Start to build your 'bello burger
15. Enjoy with Grilled Potato Medallions & Wine!!

Pesto Sauce

Recently I posted a recipe for my "Pesto Pasta Arugula Salad." I have done my time with the pesto "sauce" from the packet, but now have evolved to made-from-scratch pesto sauce. It's pretty darn easy and a bit of fun.

This is the basic recipe from my "Joy of Cooking" cook book and I have added my tweaks.

WHAT YOU NEED:

2 c of loosely packed basil leaves (be sure to remove the stems and branches)
1/3 c of pine nuts (I use walnuts, tastes just as good and cheaper than pinenuts)
2 medium cloves of peeled garlic (It'd be best to skip the stuff from a jar...)
1/2 c grated parmesan cheese (Romano cheese will suffice)
1/2 c extra virgin olive oil
Salt and Pepper to taste

WHAT YOU DO:

1. In a food processor (the small one that is used with a hand blender works well) add the basil leaves and chop them up
2. Add the cloves of garlic and run the FP
3. Add pinenuts/walnuts and run the FP
4. Add the cheese and run the FP
5. Add the EVOO and that's right, run the FP
6. Salt and Pepper to taste

I also tend to stir in 1-2 T of water since I like my pesto sauce to be a little thinner especially after it has sat in the refrigerator 1-2 days. I love making this in the summer because my basil grows well in the garden here in TX so I can just go out and pick the basil fresh. So that's the mystery of homemade pesto sauce. I told you, anymonkeycan make great pesto sauce!!