It's the height of the season to enjoy meals out of doors. But all those calories from hot dogs, BBQ sauces, rich meats, mayo laden potato salads, ice creams and giant cupcakes make one think twice.
Last night we made a QUICK "almost" burger with large Porcini mushroom caps (4 inchers). After a quick grilling with olive oil and garlic, we topped them with a scoop of Stonemill Kitchens spinach, artichoke, and Parmesan dip (from Costco), a thick slice of ripe tomato and some minced parsley. Delicious and less than 15 minutes start to finish. Easy to multiply by number of diners--just allow a Porcini mushroom for each serving. You or your guests will enjoy this treat while the kids and long distance runners can have the hamburgers.
Only 100 calories for 2 tablespoons of the commercial dip. Mushrooms and tomatoes are almost free, and about 1 tablespoon pure olive oil is 100 calories. Serve with iced tea or a glass of chilled wine, some summer fruits, and you're all set.
PORCINI "ALMOST" BURGER (FOR 2)
TWO cooking options: the outdoor grill or the kitchen oven broiler
In a small bowl, place 1 tablespoon olive oil (enough for 2 mushroom caps) and add a pressed large clove of fresh garlic (fresh always better, but powdered if you must). Mix.
Remove Porcini stem (save for stock) and scrape away black under gills with edge of a soup spoon. Optional, but I always do it because it looks better.
Paint both sides of the mushroom with the oil/garlic mix (use a brush, or your fingers) and place cap directly on the outdoor grill. Watch carefully, but plan on about 2 1/2 to 3 minutes per side.
If using kitchen broiler, place caps stem side up first on a foil lined baking sheet. Timing should be about the same, but it depends on how hot your broiler is. Turn and finish the top (dome) side.
Remove and place on a warmed plate, stem side up to hold filling. Top with about 2 tablespoons artichoke spinach dip (we used a small ice cream scoop to speed this along). Add a nice thick slice of tomato, some chopped parsley or basil, and serve with other fresh fruit or vegetable garnishes.
Variation: Substitute artichoke dip with hummus, add 1/4 teaspoon ground cumin to the olive oil, and continue with tomato, etc.
Variation for those who desire a few more calories: top mushroom first with a scoop of cooked rice (any color), then hummus or artichoke dip, tomato, etc.
The patio vegetable pots are doing great--see photos. The "dirt" veggie garden a bit slow due to our late cold spring. But it is nice and hot now (90s) and beans and tomatoes are catching up.
We are loaded with arugula--my favorite sandwich "lettuce". The perennial flowers have reached their mid-summer bloom. Peonies, flax, and iris gone, but shrub roses, daisies, day lilies, yarrow and malva huge.
Enjoy the weekend!
KGC
