A True Meatless Monday

Last week the chef made a comment that truly struck a cord with me – if I only eat vegetarian for dinner than it’s not a true meatless monday. So since today is a new Monday, a new chance to do something right, I am going meatless all day – a true Meatless Monday!

I usually don’t eat meat for breakfast unless it’s salmon, so I don’t have a photo of my breakfast – but in case you are interested to know, I had Oikos strawberry yogurt and granola.

Now lunch was a true meatless monday! Leftover egg pizza topped with arugula. I recently started buying arugula over baby spinach, because of it buttery and more bitter taste and I’m loving it. For some reason it makes me feel as though I’m getting more vitamins, but honestly I really do not know.

Regardless, lunch was delicious. For a dessert, I had a very tasteless pear:( oh well, you win some, you loose some…

Dinner time!!!! When thinking about this week’s menu, the chef mentioned he wouldn’t mind trying the portobello mushroom burger. I immediately agreed – what’s not to like – I love burgers and I love mushrooms!!! Unfortunately, it’s was just OK. And the chef didn’t even finish his.
But the crunchy sweet potato fries were awesome. Sweet, crunchy and salty – what’s not to like!

I loaded my burger with tons of items – spinach, american cheese, red onions, avocado, ketchup and mustard. Somewhere in there I promise you was the portobello too.

My portobello mushroom cap was much smaller than chef’s and I think that’s probably the reason why it was tastier, it actually cooked better. It was quite juicy and crunchy on the ends. Even though the chef made a marinade, there was something missing, not sure what. As I am also not sure if the chef will be making another portobello burger any time soon. It’s OK, we tried something new and we fulfilled our Meatless Monday commitment. The good thing is, my “Peas and Thank you” book arrived in mail yesterday so there will be plenty of choices for Mondays to come.

Inspired by Allrecipes.com


  • 2 portobello mushroom caps
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1-1/2 teaspoons minced garlic
  • salt and pepper to taste
  • 2 (1 ounce) slices american cheese


  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  2. Preheat grill for medium-high heat.
  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Q: Do you participate in Meatless Mondays? What is your favorite meatless recipe?

xoxo, The Faux Foodie Girl

One Comment

  • WillJogForFood
    August 16, 2011 at 9:06 pm

    I wish I liked mushroom! I actually did have a meatless Monday without even realizing it, hehe. Had Cheesy Broccoli Slaw wraps for lunch, and Pasta with Marinara for dinner.


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