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Portabella Cap Burgers

Went to the store for dinner ideas which is always bad because this results in more food than needed in the basket and dinner ideas are still lingering. Upon arrival at the local store, dinner plans were laid out before my eyes like a neon sign in the night.  Not five feet in the door as organic portabella caps on sale.  With a recipe for Balsamic Portobello Burgers with Garlic Aioli Sauce stored on one of the numerous food feeds, dinner was sorted out without extra food items in the basket!

Modifications Made:
Garlic Aioli: was made following the instructions from Garlic Chicken Burgers way back in November.  If it ain't broke, then don't fix it.  Besides, this recipe is fantastic, even if it mayo (gross) based.

Three tablespoons of red wine vinegar replaced balsamic vinegar and to offset the lack of sugar found in the balsamic vinegar one tablespoon of marsala was added to the marinade.

Scaled for Likability: Fail
One bite for each of the two table counterparts and three bites for myself, these burgers were tossed to the chickens.  Don't get me wrong, I love mushrooms.  Mushrooms on pizza, in spaghetti, on a salad, deep fried with ranch dressing, chopped and added to salsbury steak, in stir fry and hot sour soup, fresh from the produce box, or even straight out of the can itself.  Love mushrooms, all types, all sizes.

Loved them until tonight.  

Do you remember the kid song about "guess I'll go eat worms?"  If not, you should review the song (this version) before finishing this post so you can fully appreciate the description.  

Worms be damned.  These portabella caps were like chewing on a slug.  What more needs to be said.  Epic fail.

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