Open Faced Portabello Mushroom Burgers, Spring Salad, Black Bean Bruschetta, Chick Pea and Potato Brown Rice, and Artichoke ends

I made dinner last night with my roommate Marcin. It consisted of a few things:
-Open faced Portobello Mushroom Burgers -Spring Mix Salad -Artichoke ends -Brown Rice with Garbanzo Beans and Red Potatoes -Black Bean Bruschetta

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Mushroom Burgers:
5 Portobello Mushrooms
1 Red Pepper
2 Baby Artichokes
2 Garlic Cloves
3 Tbsp Olive Oil
2 Tbsp Balsamic Vinaigrette
1 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Thyme

Wash all ingredients with tender care underneath cold water. Make sure to gently brush clean the mushrooms, for they act as a sponge. Combine Thyme, Pepper, Salt, Vinegars, Oil, and minced Garlic Clove in mason jar. Shake furiously. Pour on and marinate mushrooms for 10 to 15 minutes. I tend to think the longer the better. Carefully place the baby artichoke leaves over the marinating mushrooms. Slice the red pepper as if they were to act as slices of cheese for your burger.


Heat your griddle or grill to a medium heat. Oil lightly. Place mushrooms and red pepper as you see above. Heat each side for 5-7.5 minutes. Place on toasted bread. Prepare Salad:

-Spring Mix Salad (For use with Mushroom Burgers)
2 Cups of spring mix (washed in cold water)
1/2 Red Onion Sliced
-Salad Dressing
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tsp Mustard
1 Tsp Honey
1 Tsp Braggs Liquid Aminos
Salt and Pepper to Taste

Prepare like any other salad. Place salad on top of prepared mushroom and dress lightly.

-Artichoke End
1 Large Artichoke
1 Half Lemon Juice

Wash in cold water. Cut stem off base. Stand upright in a deep sauce pan. Squeeze lemon juice over Artichoke to avoid discoloration. Add enough water to come halfway up the side of artichoke and a pinch of salt. Bring to boil on high heat. Partially cover and reduce heat to a gentle boil. Cook until fork tender at base (45 minutes).

-Brown Rice with Garbanzo Beans and Red Potatoes

-3 Small Red Potatoes
3/4 cup canned Garbanzo Beans (drained, washed in cold water)
1 Pound of Brown Rice
1 Cup of Vegetable Broth

Cook rice as per your usual method. Add garbanzo beans and red potatoes when ready. Boil cubed red potatoes for 5-7 minutes and drain. Before adding red potatoes to rice add salt, pepper, and paprika to taste. I usually add the season and cover them with a lid and shake the mixture together. Make sure you serve this combination warm. I wish I would have added some yellow onions, but still the bean and potato combination provided a slight hummus-y like feeling.

-Black Bean Bruschetta
1 Can of vegetarian Black Beans (drained)
1 White Onion (diced)
1 Baguette (sliced in half long ways and then cut into smaller slices)
3 garlic cloves (diced)
2 Tbsp Olive Oil
2 Tsp Oregano

Heat oven to 450. Prepare baguette and then pull off loose portions of bread to create a bed for bruschetta. Combine and stir all other ingredients in a mixing bowl. Place bread on cookie sheet and spread bruschetta on top of bread. Place loose bread on top of bruschetta. Cook for 15 minutes or until golden brown.

SERVE EVERYTHING