Portabello Burgers with Garlic Dill Mayonaise

Ah the portabello burger. To a vegetarian, this is often a refuge on a menu of meat, but I am frequently disappointed by sandwiches that are either dripping with balsamic vinegar or are completely flavorless. Aaron and I were sure we could do better.

Our version was lightly marinated, grilled and topped with provolone cheese, tomato, red onion, mixed greens and garlic dill mayonnaise on a hearty whole grain kaiser roll to round out the flavor. It was served with a pasta salad combining peas, feta, toasted walnuts in a simple dressing of lemon and fresh basil.

When grilling your mushrooms, be careful not to char them. A few of mine suffered before I finally turned down the gas to a nice hot but low flame. Aaron taught me to grill presentation side down until almost completely cooked, then drain off the liquid into a pan to reserve for basting. As for the garlic dill mayonnaise - those are the three ingredients - blend together to taste - add fresh pepper and maybe a dash of salt. Delicious!

We're still working on this coming Sunday's menu. I'm thinking about vegan sushi but Aaron might not speak to me any more... At any rate, supper is on as usual so come on down.

Also, don't forget to weigh in with your favorite meal for People's Choice on July 1st. We'll be cooking up the winner in honor of our 6 week hiatus.

PS: HAPPY FATHER'S DAY TO ALL THE DAD'S OUT THERE!