Recipe of Ultimate Portabello Burger

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Before you jump to Portabello Burger recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? Those days are over, and it looks like we all recognize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone's active participation. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The kitchen is a good starting point saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not that hard. A lot of it really is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to portabello burger recipe. You can have portabello burger using 9 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Portabello Burger:

1. Provide of Portabello caps.
2. Prepare of Minced garlic.
3. Take 2 tbs of butter (I used Country Crock).
4. You need of Salt.
5. Take of Pepper.
6. Prepare slices of Smoked cheddar.
7. Take of Spinach/Kale mix.
8. You need of Mayo.
9. You need of Champagne dressing.

Instructions to make Portabello Burger:

1. Melted butter and garlic in fry pan. Cleaned mushroom cap and salt and peppered one side. Put in pan and left for a few minutes on med heat..
2. Salt and pepper the up side. Flipped and left for a few more minutes. The cap should be soft when finished..
3. In the meantime, I put mayo on the bun. Then placed the spinach/kale mix on the bottom. I drizzled the champagne dressing on the top bun and then placed it over the salad mix. I turned the heat off the mushroom cap and placed the cheese slice on top so that it would melt in the residual heat. When ready, I turned the top bun back over and placed the cap on the salad. I did put crispy onion bits on top, which I forgot to mention in the ingredients. You're done and ready to dig in!.

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