Yesterday, our day started out very well with a nice morning walk along the water in Coronado Island and then some fun playtime at a local playground. Beautiful weather means BBQ in our garden and today we made very summer fresh portobello mushroom burgers served with grilled peaches and avocado and homemade hamburger buns. For the peaches I just used frozen peach slices and simply put them on the BBQ. I’m so in love with the salty and sweet flavor combination.
1/4 tsp black pepper1 tsp dried provencal herb
4 medium portobello mushrooms
Blend the oil, maple syrup, garlic salt, pepper and provencal herb in a large bowl. Remove the steams on the mushrooms and use a spoon or a knife to remove the black underneath the mushroom cap. Combine mushrooms and marinate in the large bowl and make sure each cap gets soaked in the marinade. Place in fridge for 1 hour. BBQ mushrooms and serve as is or as a burger.