Tonight we had burgers on the grill. Instead of buns we grilled portobello mushroom caps and used them. My son said his burger tasted better than he ever had. That's because buns don't have a flavor and the portobello mushrooms bring a lot of flavor to the burger.
We washed the portobello mushroom caps (cutting off the stems), patted them dry, then brushed a little balsamic vinaigrette on each one. Don't let the vinaigrette (or olive oil) soak in too long, the mushrooms will get wet. Patting them dry is an essential step as well. We then grilled them for around 5-10 minutes per side.
While those were cooking, we also prepared baked sweet potatoes. We didn't bake them in the oven though, these were baked on the grill. First I microwaved them for 3 minutes, flipped them and poked holes in them, then microwaved them for three more minutes. I then wrapped them in heavy duty aluminum foil and my hubby put them on the grill for 15-25 minutes. If you want them to be a little crispy on the outside, take the aluminum foil off and cook for 1-2 minutes more.
Here's a look at our tasty dinner:
We added tomatoes, lettuce, avocado, and onions to our burgers along with our condiments. Ghee butter with cinnamon is Paleo friendly, but as I said a few days ago, we don't have Ghee butter yet, so a little bit of butter and cinnamon tasted yummy on our sweet potatoes.
Verdict: While the youngest didn't even try the portobello bun (she's still young enough to think mushrooms are just plain icky), everyone else liked this meal. The sweet potatoes tasted just like they had been baked for an hour in the oven but at half the time. Definitely an easy meal worth repeating.