Portobello Mushroom Burger

My original plan was to make a different Portobello recipe, but was out of a few of the key ingredients, so turned to the Food Network for help and came up with this one.

These really got mixed reviews here.  I really enjoyed it (though I can never figure out what people are talking about when they say portobello mushrooms taste like beef), but the three boys weren't on board AT ALL.  M ate it, but wasn't really thrilled about it, and the boys wouldn't even eat it.

I used a slice of tomato instead of a roasted red pepper and romaine lettuce instead of arugula.

Maybe someone else will have better success with her family than I had with mine!

Portobello Mushroom Burger from Paula Deen at FoodNetwork.comhttp://www.foodnetwork.com/recipes/paula-deen/portobello-mushroom-burger-recipe/index.html

Ingredients

• 4 portobello mushroom caps, cleaned
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tablespoon prepared pesto
• 2 teaspoons coarse-grained mustard
• 4 hamburger buns, split, buttered, and toasted
• 1 cup baby arugula
• 1 (12-ounce) jar roasted red peppers, drained

Directions

Preheat grill to medium-high heat.

Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.

Peanut Butter Cheesecake Minis

I made this for a Memorial Day BBQ we went to. I was planning to make my typical Key Lime Cheesecakes, but wanted to mix it up a little bit. I know I've made something similar using a different recipe, but can't find it.

Anyway, this was pretty good. It was really easy, which is nice, and it got the seal of approval from MH, who is considered a cheesecake expert in these parts (although I am now the cheesecake baker in the family...weird how that happens).

I had enough from the listed ingredients to make 18 mini cheesecakes.

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons sugar
• 1/4 cup (1/2 stick) butter, melted
• 12 bite-size peanut butter cups I used both milk and dark chocolate Reese's
  

Filling:

• 2 (8-ounce) packages cream cheese, at room temperature Neufchatel~
  
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon pure vanilla extract or almond extract
• 2 eggs

Directions

Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts. Bake until just set, about 20 minutes. Allow to cool completely before serving.