Portobello burgers

Check out these beautiful and savory portobello burgers!

Ingredients:

2 fresh sourdough rolls (sliced in half and heated/toasted)

2 large portobello mushroom caps, cleaned

2 handfuls watercress, washed and dried

2 handfuls sprouts

4 cherry tomatoes, sliced into thin half moons

1/2 cup peppers, sliced thin (red, yellow, or orange - or a mix of all three!)

For the dressing:

6T olive oil

3T balsamic vinegar

2T dijon mustard

paprika

dried basil

dried rosemary

S&P

In a small bowl, whisk together dijon mustard and vinegar. Slowly add olive oil and whisk until ingredients are combined. Then add dried herbs, salt and pepper to taste.

Place the mushrooms, smooth side up, in a shallow dish. Drizzle the mushrooms with dressing. Turn the mushrooms over and drizzle bottom side with dressing. Allow to marinate for about 15 minutes. Reserve about 2 tablespoons of dressing and spread some onto each half of the sourdough rolls.

Place mushrooms into preheated saute pan and cook for about 10 minutes, turning once. Once cooked through, place mushroom, smooth side down, onto the bottom half of the roll (this way the mushroom serves as a small cup, in which to assemble the rest of the ingredients). On top of the mushroom, place a handful of watercress, a handful of sprouts, some peppers and some tomato slices. Cover with the other half of the roll. Take to a park or picnic bench and savor!

Serves 2.