Portobello “Burger”
If you’re NOT vegetarian, feel free to add bacon!
  • 1 Bun of your choicesplit and buttered
  • 1 Portobello Mushroom,gills removed, stem reserved
  • 1/2cup Sliced Leeks, white part only
  • 1 Reserved Mushroom Stem,Sliced thinly
  • 2Tbsp ButterDivided
  • 2Slices Smoked Tofu,
  • 2 Tbsp Guacamole
  • 3 or 4Leaves Lettuce
  • 3Slices Zucchini or Cucumber
  • 2Tbsp Boursin Cheese
  • Thin Tomato Slices
  • Salt and Pepper to taste
  1. In a 12 or 14 inch skillet over medium heat, brown the bun halves butter-side down until golden. Remove and set on a serving plate.
  2. Melt 1 Tbsp butter in the same pan, still on medium heat, and cook the leeks with the reserved sliced mushroom stem pieces, until leeks and mushroom are tender, seasoning lightly with salt and pepper. Move to the side of the pan, away from the direct heat.
  3. Melt the second Tbsp butter. Cook the mushroom until hot through and lightly browned. Season lightly with salt and pepper. If the mushroom seems to need it, weight it with a pot lid to maximize contact with the heat. Move the cooked mushroom to the side of the pan away from direct the heat.
  4. Lightly brown tofu slices in the hot part of the pan.
  5. Spread the bottom half of the bun with guacamole, and line with lettuce. Layer with zucchini or cucumber slices.
  6. Spread the top half of the bun with Boursin cheese.
  7. Lay the mushroom on the lettuce, gill-side-up. Spoon on the leeks and stem pieces. Top with tofu slices, tomato slices, seasoning lightly with salt and pepper. Add the top half of the bun.
  8. Eating this “burger” is easier if you cut it in half — stuff tends to slide out all over your shirt if you don’t.