B picked up some portobello mushrooms at the market, and I said "Oh, let's make portobello burgers."
And so we did.
We grilled big portobello mushrooms (well, not really grill because we used a frying pan but you get the picture). B was sneaky and took out some of the brioche insides and put in slices of jack cheese before they went to melt and toast in the oven. We topped the shrooms with caramelized onions and sauteed swiss chard. Added slices of heirloom tomatoes and a side of baked potato rosemary fries. Some siracha aioli to dip in. And boy, was it yuuuumm.
Being sick is no fun, but staying in and cooking for dinner is!