2 portobello mushrooms: $3.74 2 English muffins (pro-rated): $1.40 Parsley (pro-rated): $0.75 1 pound sweet potatoes: $1.69
Pantry items: Garlic, butter, mustard, olive oil, salt
Total cost (for 2 portions): $7.58
As a child I refused to eat mushrooms--slimy!--until I was somehow talked into trying a portobello mushroom "burger." It was fantastic, and I never looked back.
Now I'm of the faction that believes burgers are burgers and mushroom sandwiches are mushroom sandwiches (and veggie patties are best ignored or forgotten). This fine hot mushroom sandwich is proud to be its succulent and flavorful self.
You don't have to call it a burger to eat it with fries. Baked sweet potato fries make this meal stick to your ribs, but if you're in the mood for something lighter you should be able to buy a pound of broccoli or a head of lettuce for salad without breaking your $8 budget.
- 2 tablespoons unsalted butter, softened
- 2 garlic cloves, finely chopped
- 2 teaspoons minced flat-leaf parsley
- 2 portobello mushroom caps, cleaned
- 2 English muffins, split
- Dijon mustard
Preheat the oven to 400 degrees. Mash together the butter, garlic, and parsley.
When the oven is hot, put the mushrooms gills-up in a baking dish and smear their exposed undersides thickly with garlic butter. Bake for about 20 minutes, until the mushrooms are juicy and black.