For some reason, going meatless on Monday just never seems to work out. We ate so much at the churrascuria on Saturday night, I had no interest in meat on Sunday, or again Monday. But when I was ready to prepare dinner on Monday night, my husband objected to the menu. He said he was HUNGRY and did not want a vegetarian meal. So we had meat on Monday and it was meatless Tuesday instead.
To go with the spicy corn on the cob, we made grilled Portobello mushroom "burgers". I used my favorite recipe from a 10 year old Bon Apetit magazine. This time I made some adjustments, adding Indian spices to the red pepper mayonnaise to complement the flavors of the corn. It was an excellent match and there were no complaints about a vegetarian dinner for the second time this week.
Grilled Portobello “Burger” with Red Pepper Mayonnaise
Red Pepper Mayo
1/2 c drained roasted red peppers from jar
1/4 c light mayonnaise
1 clove garlic chopped
1/8 tsp cayenne pepper
Dash of cumin, ground coriander, salt and pepper to taste
Blend all ingredients together until smooth.
4 thick slices of red onion
4 slices of crusty bread
2 Tbsp rice vinegar
Arugula (or spinach)
Spray mushrooms and onions with olive oil spray; sprinkle with salt and pepper. Grill until tender. Grill or toast bread.
Mix 2 Tbsp of the red pepper mayonnaise with rice vinegar and whisk together in bowl. Add arugula and toss to coat. To assemble “burger”, place toast on plate, top with arugula mixture, grilled mushroom, then onion, and top with 2 Tbsp of red pepper mayonnaise.