The Hungry Farmer
portobello mushroom, bell pepper, canola oil, mozzarella, truffle balsamic glaze, brioche bun
Sandwiches and Burgers
Summer is the time of year to make the most of our veggies. Nationwide, summer is when many of our favorite vegetables are in the peak of season—meaning they’re extra tasty.
This recipe makes use of delectable portobello mushrooms in their prime and has the ability to please the taste buds of even devout carnivores. But it’s far from a boring mushroom burger! Give this recipe a taste and see what we mean.
1 large portobello mushroom
2 wide slices of red bell pepper
2 slices mozzarella cheese
Truffle balsamic glaze, to taste*
1 brioche bun
Grill the portobello and peppers on the grill after basting them with canola oil.
Arrange the veggies and other ingredients atop the bottom bun with the portobello on the bottom, then the cheese, peppers, and truffle balsamic glaze. Serve!
You can buy truffle balsamic glaze or make it yourself. To make it at home, simmer 8 ounces of balsamic vinegar over low heat for 20 minutes, and then add a few dashes of truffle oil. Whisk.