Hot damn! It’s been years. I sit here at 11:28 p.m. on a Friday night because tomorrow is June 1st and there isn’t a month that has gone by since I started writing here that I haven’t posted at least one thing. And I haven’t posted one thing this whole whirlwind month (but I have been writing a little…).
So as Dan sits outside by the fire with a beer and our cats, I sit here on a pile of clothes, staring at dust bunnies, wondering where to begin. And because tomorrow (in several minutes) is the first day of June, I’ll just tell you about grilled mushroom burgers. A year ago my friend Sam invited us over for a cook-out (sometimes a dreaded event for vegetarians) and served grilled portabella mushroom burgers. She marinated portabella mushrooms in crushed garlic cloves, BBQ sauce, Worcestershire, apple cider vinegar, mustard and olive oil. Then her husband Matt grilled them while their dogs photobombed each other and looked adorable.
The mushrooms can be topped with cheese and served on a bun or eaten by themselves. With a side of grilled asparagus and a cocktail, it makes for a scrumptious, meat-free cook-out.