Dinner in a little more than 30-minutes...

So I do like some of Rachael Ray's recipes, but I am just unable to do them in 30-minutes! For some reason, it always takes me about 45-minutes. FAIL!

Anyways, it might not be an attractive picture, but these were pretty darn tasty. I also included a roasted asparagus recipe from my synagogue's sisterhood cookbook. Thanks, Temple Aliyah!

Portobello Burgers (Rachael Ray, 30-Minute Meals 2)

2 tbs EVOO
4 large portobello mushroom caps

Steak seasoning blend (I used Montreal Steak Seasoning by McCormick)

1/4 cup balsamic vinegar

1/2 lb smoked mozzeralla cheese, sliced (I used sharp cheddar, but I think mozzeralla would taste better with the balsamic)

Heat a nonstick skiller over medium-high heat. Add oil and mushroom caps. Season mushrooms with steak seasoning and saute, about 5-6 minutes on each side. Add vinegar and coat the mushrooms on both sides. When the vinegar has evaporated, turn the mushrooms cap side up and cover with sliced cheese. Turn off the heat and cover the pan, allowing the cheese to melt (2-3 minutes). Rachael serves these on a bun, but I decided to cut some carbs and go without. Would probably be a nice addition, next time.

Roasted Asparagus (Even More Delicious! Temple Aliyah Sisterhood)

1 bunch asparagus, trimmed

3 tbs. EVOO

2 shallots, chopped

2 cloves garlic, chopped

1.5 - 2 tbs lemon juice

Salt

Cook the asparagus in boiling water for 3 minutes. Drain, and dry asparagus on a paper towel. Heat the oil in a skillet and saute the shallots and garlic for about 5 minutes, or until tender and light brown. Add lemon juice. Put asparagus into the pan and coat with mixture evenly. Cover a cookie sheet with foil and spread out asparagus. Sprinkle with salt and broil 3-5 minutes until browned.