Easy Meal Time - Portobello Burgers

There are very few things in this world I like better than an EASY MEAL. Some days you get out of work and the last thing you want to do is crawl into the kitchen, mess it all up, eat and get to clean it all up again. Well, here is the numero uno on my list.

BURGERS
4 portobello mushroom caps, cleaned and gills removed
Canola Oil (for saute, amount to coat pan)
Basalmic vinegar (marinade, about half of the oil)
Olive oil (marinade, dependent on size of shrooms)
Salt and Pepper (S&P) to taste

Chipotle Ketchup
1 1/2 cup Ketchup
3 Chipotle peppers
2 tbsp of the reserved Adobo from peppers
1 garlic clove, chop 3 pieces
2 chopped canned & peeled tomatoes
Pinch of smoked Paprika
S&P

Other MeP
2 Big Ole Rolls
Hummus
Red Onion, sliced
Cheese of choice(I like Swiss)

1) Heat oven(or toaster oven) to 300-325 degrees
2) Get the marinade of Olive Oil, Basalmic and S&P in a ziploc mixed up. Add Mushrooms, seal and let sit.
3) Add all Ketchup ingredients to your Food Pro of choice. (I love my immersion blender and it's MINI food pro attachment for this) and get that incorporated and back into the fridge.
4) Heat your saute pan(or grill plate) add Canola and get it right to the smoke point. Get your mushrooms on(bottom side first; the dripping marinade will steam the underside for you).
5) As the shrooms begin to wilt a little, turn up the heat and flip to get a good sear on the CAP SIDE and remove to a plate to cool a little and drain.
6) Smear Roll on one side with hummus, the chipotle ketchup on the other side and a couple of rings of onion.
7) Place a mushroom cap side down with a slice of cheese on top, another cap on top and slide into the oven until the cheese melts and remove to roll.
8) Close up the roll, bite, chew, swallow, and repeat!

I like to make up some french fries, because what goes better with a "burger" than FRIES!

Good luck and enjoy.