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So, I am really cracking down this week on making posts that can be categorized into TOPICS with some form of weekly structure, rather than random day-to-day posts that have no coherent organization or relation to anything in particular. Because, for real.
I like writing. Does what I write about always have a point? Not really. By making my posts a bit more purposeful to readers, I will be able to reflect on my own work and visualize the growth of the blog. Or lack thereof, let’s be completely real, guys.

With that being said, let’s talk portabella mushrooms. Up until about a year ago, I HATED mushrooms.

Mushrooms in a salad? Nope.
Mushrooms on a pizza? Picked ’em off.
Mushrooms in hot and sour soup? Didn’t order it.
Mushrooms– you get the idea.

Luckily, that was the past. My latest obsession is portabella mushroom BURGERS. Now that I’m not a meat-eater (Richard and I are pescetarians), and given that some veggie burgers are just downright terrible, I found myself wanting to give mushroom burgers a whirl. And oh my, do we love these puppies. We eat these at least once a week!

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Portabella Mushroom Burgers with Roasted Red Peppers
Yields 2 burgers

2 hearty burger buns
2 large portabella mushroom caps, rinsed, stems and “gills” removed
1/2 red pepper, thinly sliced
olive oil
salt
pepper
Any other toppings that your heart desires!
Hell, slap some bacon on that thing if you are a meat-eater!

Cover a sheet pan in foil (less cleanup later, woo!) and lightly coat the red pepper slices and the mushrooms (cap and underneath) in olive oil and arrange on pan. Sprinkle the veggies with coarse salt and cracked black pepper. Place pan under the oven broiler on HIGH (if you plan on hanging around the kitchen for a few minutes) or LOW (if you are going to run upstairs to put a load of laundry in, tidy up the bathroom counter, get distracted snuggling with the a kitty— oh wait, that’s just me) and simply watch for the mushrooms and peppers to get all bubbly and roasty and start to blacken around the edges. Using tongs, turn the mushrooms and peppers once or twice, allowing all sides to be exposed to the heat. Toast up your buns (or not, your call), prep your toppings, turn off the oven, perhaps throw together a quick salad? All set? (The mushrooms will release a lot of liquid, but I lightly pat my mushrooms with a paper towel before placing them on the bun, as I don’t like the bread too soggy.) Assemble your burgers, crack open a cold one, and enjoy!