Friday 22 January
This was the culmination of our plans for four big portobello mushroom caps from Findlay Market.
We marinated the portobellos ahead of time, and cooked them on the grill pan, which accommodates drippy vegetables better.
Our onions were just sliced rather than in rings as we did them before.
Holt melted crumbled goat cheese in his, Barbara had gorgonzola in hers, and we both smeared the last of the garlic aioli on doorstops of Holt's rustic bread.
Served with a side salad of arugula, lettuce, and cucumber dressed with garlic oil and cider vinegar.
Result: succulent mushroom burgers that even carnivores enjoy.