Open-Face Roasted Mushroom Burger
2-4 slices of your favorite bread, or a bun, cut in half
2 tablespoons of olive oil or butter
portabello mushrooms, your portion
1-2 peppers, sliced
1 clove garlic, finely minced
A slice of American cheese for each sandwich
2 eggs (optional)
Herbs like parsley, thyme, rosemary, or green onions, chopped
Heat a heavy pan over medium heat.
Add the mushrooms to the pan with olive oil (you can use any kind of olive oil like Polyphenol-Rich Olive Oil) or butter and season with salt & pepper
When the pan is hot, add the mushrooms and allow the mushrooms to brown on one side without turning them for a few minutes, then flip. Continue to let them brown over medium to medium high heat until they’re tender and slightly wilted. If they seem dry, you can add a little water to help them cook down. When they’re cooked remove them from the pan, add the garlic and herbs, Stir well, turn off the heat and set aside.
Toast your bread lightly on both sides and turn on your oven’s broiler. Slice the mushroom, or leave them whole, and place on the bread. Top with sliced peppers and cheese. Broil until the cheese melts and browns slightly. Remove from the broiler.
If desired, heat a small pan and add a little olive oil or butter. Crack two eggs into the pan and fry lightly until desired doneness. Top the toasts with the eggs and serve.
Not Included in Your Box: Bread Olive Oil