This is the official Blog for Tony Horton, creator of Power 90, Power Half Hour and P90X.
Ahhhh… grilling season. If you love burgers but you’re trying to stay away from red meat, you are gonna love this tasty recipe for thick and juicy grilled Portobello mushroom burgers.
To make this recipe even yummier, don’t skip on the basil-lemon pesto sauce that will add a tangy zip to these already super-delicious sandwiches.
Ingredients:
4 large Portobello mushroom heads (caps)
Whole grain bread or rolls
2 teaspoons extra virgin olive oil
Organic baby spinach leaves
Ingredients for Basil-Lemon Pesto Sauce:
2 cups loosely packed fresh basil leaves
1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra virgin olive oil
Directions:
For the basil-lemon pesto sauce - combine basil, garlic, and salt in a food processor or blender and process until finely chopped. Add extra virgin olive oil and lemon juice. Process until smooth. Leftovers, if you’ve got them, will keep in the refrigerator for up to 2 days.
To make the Portobello burgers -
Brush each mushroom on rounded underside and rim with about half a teaspoon of extra virgin olive oil, season with sea salt. Place the mushroom heads, under sides down, on grill over medium-high heat. Grill for 3 minutes. Turn mushroom heads over and grill for another 3 to 4 minutes, rotating each mushroom about half a turn after 2 minutes; until the bottoms are browned nicely.
Brush whole grain roll with extra virgin olive oil and place on the grill during the last 1-2 minutes of cooking.
Place a grilled mushroom, under side up, on the bottom half of your whole grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of the basil-lemon pesto and top with organic baby spinach leaves.
Serve alone or with a mixed salad and balsamic vinaigrette.
The T H Supreme Vegetarian Burrito
Recipe created by Missy Costello of Karma Chow
1 Green or Yellow Bell Pepper, sliced into thin strips
1 Vidalla Onion or Maui Onion, sliced thinly
1 cup dry Quinoa or Brown rice, cooked
2 cups water
½ small red onion, diced
1 - 15oz. can Organic Black Bean
½ c. Fire Roasted Crushed Tomatoes
3 tsp ground cumin
1 TBL Chili Powder (Mexican style blend)
1 tsp Sea Salt
Pepper to taste
2 TBL. Extra-Virgin Olive Oil
1 Pkg. Sprouted or Whole Wheat Tortillas
Avocado
Cheese (preferably non-dairy)
Salsa
Tempeh Bacon (if you are using this, put it inside the burrito before rolling)
Rinse quinoa or brown rice, and prepare according to package directions.
Heat Tortilla shell over low open flame on stove to soften. Place the tortilla on a flat surface. Spread a very small amount of grated cheese over entire tortilla. Add 1 scoop of pepper & onion mixture to bottom 1/3 of tortilla. Top with 1 scoop of quinoa/bean mixture. Add avocado (optional) and Roll!!!