Portabello "Burgers" and Baby Spinach Salad

Coming up with ideas of what to make for dinner can become an all-consuming thing.  Some days it is so simple and others it seems like there is this void in my brain that will not allow me to come up with anything at all.  Well, that void seemed to be present last night as we were leaving the driving range and headed to the store.  We decided on grilled chicken breast with a salad.  Savory? Ehhhh....neither of us were particularly craving this meal, but couldn't come up with anything else.  As we were strolling through the produce aisle at Randalls, I happened to notice the portabellos were on sale and were ENORMOUS.  They were seriously about the size of a salad plate and were only $2.50 for two of them! I immediately decided we should have what I like to call portabello "burgers" with our salad instead of grilled chicken.  My taste buds were going crazy just thinking about eating these mushrooms.  So here's what I did:
1. Gently cleaned the mushrooms with a damp cloth to rid them of dirt and other "stuff"
2. In a gallon ziplock, combine 1/4 - 1/3 cup olive oil, 1/4 cup balsamic vinegar, several cloves of garlic, minced, 1 tablespoon parsley flakes.
3. Add mushrooms to bag, coat with mixture and let marinate for 15-30 minutes.  Turn the bag every few minutes to allow the mixture that has settled to recoat the mushrooms
4. After they have marinated, place in large skillet or dutch oven with about 1 1/2 tbsn olive oil coating the bottom.
5. Sprinkle steak seasoning (I like Montreal Seasoning) over the mushrooms.
6. Cook over a low-medium heat for about 15-20 minutes, flipping every 5 minutes, or until the mushrooms are tender.

7.  When finished, place on bun, add slice of provolone.  I like to use a toasted bun because the mushrooms retain A LOT of moisture and liquid.  The bottom bun will inevitably get soggy.  I used Orowheat Multi-Grain Sandwich Thins and really like the combo.  However, I've used a variety of different buns and rolls in the past and you really can't go wrong.
8.  You can add any assortment of veggies to your "burger".  The flavor of the balsamic and provolone is fantastic alone, but it is also great with sun-dried tomatos and avocado.

Our side was a Baby Spinach Salad with fresh strawberries, dried cranberries and toasted walnuts.  I tossed it with Brianna's Blush Wine Vinegarette.  SO TASTY! It takes very little prep; simply wash and slice your strawberries and toast your walnuts.  Voila!

Here's the completed meal, halfway eaten!

Give it a try! You won't regret it!  If you do, let me know what you think...

BLESSINGS!