I just love going to the Farmer’s Market on Saturday mornings. In Chicago that involves walking nearly 2 miles in the rain though I could probably take the train, to gather lots of greens, Michigan strawberries and French pastries. In Austin it involves hopping in the car typically with a puppy and our reusable bags (Austin has a disposable plastic bag ban) and finding urban farm produce, goat cheese and kombucha.
This past weekend Mr. RWB loaded up and took Bella on her first farmer’s market trip. At first she was really scared but then figured out it was fun! And what a trip it was! I found some red kale for Mr. RWB’s smoothies, organic bib lettuce with the roots still attached, some peppers, huge portobello mushrooms and something I’ve never seen before…a yellow zucchini. These were larger than their green cousins and have very few seeds. This haul was perfect for an evening of grilling.
Mr. RWB is meat guy. He tolerates me switching out his beef for chicken and fish most of the time but say we’re having burgers and there’s no meat…let’s just say he was skeptical at best!
And I hit a home run! So I marinated the portabellas for a half hour before grilling and they were awesome. Mr. RWB said he didn’t even miss the meat!
2 medium/large Portobello mushrooms, stems removed
2 tbsp. olive oil
½ tsp. flavored olive oil, used Mesquite
2 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
Dash of salt and white pepper
¼ red onion, optional
1 small tomato, optional
- Put all ingredients in a small bowl and stir with pastry brush. Brush onto both sides of mushrooms, red onion and tomato completely covering them. Let sit for 30 minutes.
- Heat grill to 400 degrees. Once hot, place mushrooms and other veggies on the grill for 4 minutes each side.
- Plate on a bun with grilled tomatoes, onions and bib lettuce. Want to know about those yummy veggies in the front? Coming soon!