Meatless Monday — Portobello Mushroom and Peach Burgers

When I found this recipe on Green Kitchen Stories, my mouth started watering as soon as I saw the picture. I love the idea of combining sweet and savory in a dish, so I knew I had to try it. Bursting with flavor, this veggie burger is one that even the most avid meat eater will like.

Whenever I tell people my family and I are vegetarians, generally their first question is how we get our protein. It’s funny that people just assume meat and fish are the only acceptable protein sources. In fact, lentils, beans, whole grains and — yes — mushrooms are great protein sources because they have little or no cholesterol and are low calorie foods. The meaty portobello mushroom also contains selenium, potassium, antioxidants, iron, manganese, calcium and zinc.

Marinade Ingredients:

• 4 tbsp olive oil
• 2 fresh rosemary sprigs
• 1 tbsp. fresh thyme
• 2 garlic cloves
• Juice from 1/2 lemon
• salt & pepper

The burgers:

• 6 portobello mushrooms
• 6 peaches
• tomatoes, lettuce and sliced onion
• 1 avocado, sliced
• 6 burger buns

Carefully clean the mushrooms by removing stems and brushing off dirt. Place mushroom in marinade for at least one hour. Peel and cut peaches in half. Grill mushrooms and peaches on barbecue for a few minutes on each side. Brush on more marinade  if they seem dry. Place a mushroom cap and two peach halves inside each burger bun. Add tomatoes, lettuce, onion and avocado as you wish. Yum!!!!