Wednesday, April 6, 2011


Spring is in full-force here, and that means it's time to start grilling again!  Yesterday I made some delicious portabella mushroom sandwiches by brushing the mushrooms in a mixture of olive oil and garlic, tossing them on the grill, and serving them on grilled bread slathered in Vegenaise.  They were so good I gobbled them all up and forgot to take a picture.

Today I made grilled burritos.  These are filled with refried black beans, quinoa, and carmelized onions.  Quinoa is fantastic in burritos—less dense and more flavorful than rice. I grilled them at around 330° for about 4 minutes on each side.  Delicious!


  1. Those mushroom sandwiches sound so yummy in my tummy! I was just talking about how I love mushrooms but have been kinda nervous to cook with them because I don't know how/haven't done it before. I should probably just do it. Im missing out!

  2. Hi Lauren, you should go for it; mushrooms are pretty forgiving. A great simple preparation is to brush portabellas or skewered button mushrooms with olive oil, sprinkle with a little salt and maybe some garlic powder, and grill or broil until cooked through. Or try my Papa's Mushrooms for a good simple side dish.


Note: Only a member of this blog may post a comment.