{"id":4241,"date":"2009-08-12T08:47:31","date_gmt":"2009-08-12T12:47:31","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=4241"},"modified":"2021-02-25T10:04:52","modified_gmt":"2021-02-25T15:04:52","slug":"portobello-mushroom-burgers","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/portobello-mushroom-burgers\/","title":{"rendered":"Shroom Burgers"},"content":{"rendered":"<p>Happy hump day, ladies and gents.<\/p>\n<p>Yesterday I had the pleasure of interviewing vegan professional triathlete and <em>Thrive <\/em>author Brendan Brazier!\u00a0 He was very friendly and down-to-Earth, and showed no sign of irritation at having to spend 25 minutes of his rockstar Ironman life talking to some peon-schmuck blogger.\u00a0 So go ahead and put me in the fan-for-life category.\u00a0 He gave me lots of great info that I&#8217;m sure you&#8217;ll be interested in, so as soon as I get a chance to transcribe the interview today or tomorrow, I&#8217;ll post it.<\/p>\n<h3>Shroomin&#8217; with Rach<\/h3>\n<p><img decoding=\"async\" class=\"alignright wp-image-31002\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo.jpg\" alt=\"Shroom burger on but with baby spinach\" width=\"345\" height=\"259\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo-300x225.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo-768x576.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo-1024x768.jpg 1024w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-burger-photo-500x375.jpg 500w\" sizes=\"(max-width: 345px) 100vw, 345px\" \/>For dinner last night, I made a vegetarian version of a Rachael Ray recipe from <a href=\"https:\/\/www.amazon.com\/gp\/product\/1400082544?ie=UTF8&amp;tag=nomeaath-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1400082544\">365: No Repeats<\/a><img decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=nomeaath-20&amp;l=as2&amp;o=1&amp;a=1400082544\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/>, the book that really got me started with cooking about five years ago.\u00a0 We&#8217;ve made <a href=\"https:\/\/www.nomeatathlete.com\/vegetarian-recipe-portobello-bistro-burgers\/\" target=\"_self\" rel=\"noopener noreferrer\">portobello burgers<\/a> before and really enjoyed them, but this recipe has bonus s*** piled on top.\u00a0 Arugula, a carmelized onion-olive sauce, and pesto ricotta.\u00a0 <strong>Yummo!\u00a0 Delish! EVOO!\u00a0 Whatever else Rachael says!<\/strong><\/p>\n<p style=\"text-align: left;\">Since I&#8217;m always on the lookout for new NMA-TV demo ideas, I was excited to find that this recipe calls for pitted olives.\u00a0 So I made a quick vid for you, and threw in a little bonus about popping garlic cloves out of their skins, which uses the same highly-technical, sophisticated technique which I like to call &#8220;bashing with a knife.&#8221;\u00a0 Fun for all!<\/p>\n<p style=\"text-align: center;\"><object width=\"425\" height=\"344\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"https:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"https:\/\/www.youtube.com\/v\/koe9J2lTwxI&amp;hl=en&amp;fs=1&amp;\" \/><param name=\"allowfullscreen\" value=\"true\" \/><embed type=\"application\/x-shockwave-flash\" src=\"https:\/\/www.youtube.com\/v\/koe9J2lTwxI&amp;hl=en&amp;fs=1&amp;\" allowfullscreen=\"allowfullscreen\" allowscriptaccess=\"always\" width=\"425\" height=\"344\" \/><\/object><\/p>\n<p style=\"text-align: left;\">Erin and I were pretty happy with the way the recipe turned out.\u00a0 Nothing taste-bud-blowing, but a decent, fast, mostly-healthy weeknight meal.\u00a0 And I realized something about Rachel Ray&#8217;s cooking.\u00a0 A lot of &#8220;real chefs&#8221; disrespect Rachael because she didn&#8217;t go to culinary school.\u00a0 But you know what?\u00a0 I think that&#8217;s great.\u00a0 She just throws stuff together that she thinks will taste good, stuff that trained chefs would never do, and lots of times it works.\u00a0 I mean, who puts onions, olives, and tomato paste together in a burger topping?\u00a0 It&#8217;s just different, not stuck in a stuffy culinary-school box, and for that reason I&#8217;m so glad that my first exposure to cooking was through Rachael&#8217;s book.\u00a0 Annoying phrases and all.<\/p>\n<h3>Pesto-Ricotta Portobello Burgers Recipe<\/h3>\n<blockquote><p><em>Ingredients (for 4 burgers):<\/em><\/p>\n<ul>\n<li>1\/4 cup balsamic vinegar<\/li>\n<li>4 Tbsp canola\/olive oil blend<\/li>\n<li>4 large portobello mushroom caps<\/li>\n<li>1 red onion, sliced thin<\/li>\n<li>2 garlic cloves, chopped (don&#8217;t mince too small or it will burn)<\/li>\n<li>1 Tbsp tomato paste<\/li>\n<li>3\/4 cup part-skim ricotta cheese<\/li>\n<li>4 Tbsp pesto (we bought it premade, use your own if you have it)<\/li>\n<li>1\/2 vegetable stock<\/li>\n<li>4 whole wheat rolls (we used Ezekiel sprouted wheat)<\/li>\n<li>1\/3 cup kalamata olives, pitted and chopped<\/li>\n<li>2 cups arugula<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>Preheat the oven to 450 degrees Fahrenheit.\u00a0 In a wide bowl, combine the balsamic vinegar with half of the oil blend (2 Tbsp) and some salt and pepper to taste.\u00a0 Toss the portobello caps in the mixture to coat them.\u00a0 Place the mushrooms on a cookie sheet gill-side up, pour leftover oil\/vinegar mixture onto the gills.\u00a0 Place in the oven for about 12 minutes, until they&#8217;re tender.<\/p>\n<p>While the mushrooms cook, heat the rest of the oil in a skillet over medium high heat.\u00a0 Add the red onion slices, the garlic, the tomato paste, and some salt and pepper.\u00a0 Mix it quickly together and stir frequently to prevent anything from burning.\u00a0 Let it cook for about 8 minutes to get nice and brown, but reduce the heat if things start to char.<\/p>\n<p>Combine the ricotta cheese with the pesto in a bowl.\u00a0 When the mushrooms have each finished cooking, spread the ricotta mixture on top of them and return to the oven for one minute.\u00a0 Pour the vegetable stock and olives into the onion mixture, increase the heat to boil it, and let it reduce for a few minutes.<\/p>\n<p>Assemble the burgers: place a portobello topped with ricotta on each bun, then top with the onion-olive mixture, then arugula.<\/p><\/blockquote>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter wp-image-31003 size-full\" src=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo.jpg\" alt=\"Open face sandwich of Pesto-Ricotta Portobello Burgers Recipe with baby spinach\" width=\"2048\" height=\"1536\" srcset=\"https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo.jpg 2048w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo-300x225.jpg 300w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo-768x576.jpg 768w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo-1024x768.jpg 1024w, https:\/\/www.nomeatathlete.com\/wp-content\/uploads\/2009\/08\/portobello-mushroom-burger-photo-500x375.jpg 500w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/><\/p>\n<h3>30-Day What?<\/h3>\n<p>Today, for those not scoring at home, marks the end of my 30-Day Challenge.\u00a0 Yee-haw!\u00a0 If you can&#8217;t tell, my excitement is feigned.\u00a0 The thing is, I realized pretty quickly that my main goal, to eat three vegan, high-raw <a href=\"https:\/\/www.nomeatathlete.com\/thrive-diet\/\" target=\"_self\" rel=\"noopener noreferrer\"><em>Thrive<\/em><\/a> meals per week, wasn&#8217;t very challenging at all.\u00a0 In addition to the dinners, we started making smoothies, salads, veggie crackers, and sports drinks and gels from <em>Thrive<\/em>, so it kind of became part of my life.\u00a0\u00a0 In other words, I was so easy to incorporate these meals that my &#8220;challenge&#8221; didn&#8217;t take any effort at all.\u00a0 So some of the fun of a good challenge was lost, even though I&#8217;m so glad to have made my diet even better.<\/p>\n<p>As for the foam-rolling part, my secondary challenge, I was supposed to do that on every non-workout day.\u00a0 Meh.\u00a0 It didn&#8217;t happen; I probably did it once or twice per week, on average.\u00a0 Still better than nothing, but I&#8217;m a little embarrassed at having not done what I committed to do.\u00a0 Ah well.<\/p>\n<p>I know that a few of you who took on challenges, particularly <a href=\"https:\/\/www.nomeatathlete.com\/frozen-banana-truffles\/\" target=\"_self\" rel=\"noopener noreferrer\">Christine<\/a>, have stuck with them, based on the evidence provided by the links.\u00a0 So congratulations to you!\u00a0 I know some of my family members who took on challenges did pretty well, modifying slightly the parts that were unrealistic.\u00a0 What about the rest of you?\u00a0 Did you make it?\u00a0 (I&#8217;m sure a few don&#8217;t even read the blog anymore.\u00a0 They suck. :))<\/p>\n<p><noscript><br \/>\n<img decoding=\"async\" src=\"https:\/\/www.assoc-amazon.com\/s\/noscript?tag=nomeaath-20\" mce_src=\"https:\/\/www.assoc-amazon.com\/s\/noscript?tag=nomeaath-20\" alt=\"\"><br \/>\n<\/noscript><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Happy hump day, ladies and gents. Yesterday I had the pleasure of interviewing vegan professional triathlete and Thrive author Brendan Brazier!\u00a0 He was very friendly and down-to-Earth, and showed no sign of irritation at having to spend 25 minutes of his rockstar Ironman life talking to some peon-schmuck blogger.\u00a0 So go ahead and put me [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":45016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-4241","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Portobello Mushroom Burgers Recipe<\/title>\n<meta name=\"description\" content=\"A vegetarian version of Rachael Ray recipe for portobello mushroom 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