The Hungry Farmer
Summer is the best time of year to make the most of our veggies. Nationwide, summer is when many of our favorite vegetables are in the peak of season—meaning they’re extra tasty. This recipe makes use of delectable portobello mushrooms at their peak and has the ability to please the tastebuds of nearly any carnivore.
1 large portobello mushroom
2 wide slices of red Bell pepper
2 slices mozzarella cheese
Truffle balsamic glaze
1 brioche bun
Grill the portobello and peppers on the grill, after basting them with canola oil.
Then arrange them atop the bottom bun with the portobello on the bottom, topped by the cheese, peppers and then truffle balsamic glaze.
You can buy truffle balsamic glaze or make it yourself. To make it at home, simmer 8 oz of balsamic vinegar over low heat for 20 minutes and then add a few dashes of truffle oil. Whisk.