Meatless Monday: Red Pepper Portabella "Burgers" with Goat Cheese

Hi, it's me Lindsay, the worst blogger ever.  My summer got taken over by happy hours, porch beers, cookouts, dog cuddles, and trips. The way a summer should be. Needless to say I've gained more than a few libbies (WHAT! I eat and drink everything in sight for months and gain weight?! Science is nuts). Every few meals I'm like today's the day I get back on track and make something healthy. Here's a recipe that is Harrison-approved and clean but not quite paleo:

Wait but first - is is PortabellA or PortabellO? I always confuse words with A's vs. O's, I spelled Puerta Rico Puerto Rica for years, as well as Costo Rico, and even though I live in DC I stay drawing out of a hat to decide if I live in the nation's capitAl or capitOl.

Servings: 3

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients:

• 6 Portabella mushroom caps ($5.00)
• 2 oz Goat Cheese (or to taste, I got a little excessive with the goat cheese and will go for less next time) ($3.50)
• 1 red pepper, diced ($1)
• 1/2 red onion, diced ($1)
• 1 tablespoon bacon grease (or your choice of cooking fat)
• Baslamic vinegar to taste
• (Also pictured: a very lazy salad consisting of tomatoes and arugula topped with balsamic vinegar)

Place all the mushroom caps smoothe side down, remove the stems, and sprinkle crumbled goat cheese into 3 of them (they should be kind of like bowls).

Saute the onion and pepper in bacon grease or your cooking fat of choice for about 8 minutes, or until onions are translucent. Spoon the mixture into the mushroom caps on top of the goat cheese. Drizzle with Balsamic Vinegar. Put the 3 empty caps onto the 3 full caps to make sandwiches. 

Coat the veggie frying pan with more bacon grease and heat the "sandwiches" evenly for about 3-5 minutes on each side.  

Enjoy!!

PS Found this article of what to buy and not buy at Trader Joe's. I've been trying to get my sh*t together enough to write something like this!

What's your favorite meatless Monday recipe?