{"id":21693,"date":"2011-09-07T22:37:12","date_gmt":"2011-09-08T02:37:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21693"},"modified":"2011-09-12T21:21:16","modified_gmt":"2011-09-13T01:21:16","slug":"portabello-and-gorgonzola-burger%e3%81%8d%e3%81%ae%e3%81%93%e3%81%a8%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e3%83%90%e3%83%bc%e3%82%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21693&lang=en","title":{"rendered":"Portabello and Gorgonzola Burger
\u304d\u306e\u3053\u3068\u30d6\u30eb\u30fc\u30c1\u30fc\u30ba\u306e\u30d0\u30fc\u30ac\u30fc"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Portabello and Gorgonzola Burger<\/strong>
\nLunch September 5, 2011<\/em><\/p>\n

I’m not a vegetarian, but I like good non-meat dishes. Portabello sandwich is one of my favorite vegetarian dishes. The portabello is thick and satisfying. The mushroom was marinated in a mixture of olive oil, balsamic vinegar, sugar, salt, and pepper for a few hours before grilling. The grill flavor is always a plus, too. <\/p>\n

portabello and gorgonzola burger: marinated and grilled portabello mushroom, sauteed red onion, tomato slices, sprouts, herb mayo (mayo and chopped parsley), melted mozzarella and gorgonzola cheese, whole wheat mini buns <\/p>\n

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff19\u6708\uff15\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

\u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Portabello and Gorgonzola Burger Lunch September 5, 2011 I’m not a vegetarian, but I like good non-meat dishes. Portabello sandwich is one of my favorite vegetarian dishes. The portabello is thick and satisfying. The mushroom was marinated in a mixture of olive oil, balsamic vinegar, sugar, salt, and pepper for a few hours before grilling. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-21693","post","type-post","status-publish","format-standard","hentry","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21693"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21693\/revisions"}],"predecessor-version":[{"id":21781,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21693\/revisions\/21781"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}