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•T he IFP• H alton H ills, Thursday, July 25, 2013 17 27 Main St. S., Georgetown 905-702-7719 For style & function that's all about you! We provide top quality custom cabinets & countertops at competitive rates with unsurpassed service. *FREE ESTIMATES* Celebrating over 25 YEARS!! WE LOVE WORKING IN HALTON HILLS! Thank you to our valued customers for your continued support. We look forward to providing top quality custom- designed kitchens & baths for many more years to come! Margaret & the Kabinet Pro Crew Makes 1 burger Ingredients • 2 portobello mushrooms (same size) • 1 clove garlic, chopped • 1 tbsp balsamic vinegar • 1 tbsp olive oil • pinch Dijon mustard • 2 tbsp grated old cheddar • 1/4 cup fl our • 1 egg, mixed with 1 tsp cold water • 1/4 cup panko crumbs • vegetable oil for frying • 1 bun • garnishes, condiments Method 1. Wipe mushrooms clean and re- move gills. 2. Mix garlic, balsamic vinegar, olive oil, Dijon together and pour over mush- rooms, ensuring they are fully coated. Leave in refrigerator for at least 1 hour. 3. Grill mushrooms on BBQ until soft and liquid has stopped coming out. 4. Chill mushrooms in fridge over- night, laying on paper towels. 5. Next day, place grated cheese on one mushroom, then place other mushroom on (with both stem sides in). Press to ensure a good seal. 6. Gently toss mushroom in fl our, shake off excess. Then in egg mixture, shake off excess. Then in panko crumbs, shake off excess. Repeat egg and panko steps. Press panko on tightly. 7. Deep fry in hot oil until well browned. Drain on paper towels. Serve on a bun with desired garnishes and condiments. ON THE MENU Don't miss Acton Farmers' Market on Willow St.Every Thursday, 3-7 p.m. Acton Foodshare: is open Tuesdays: Normal hours 8:30 a.m. to 2:30 p.m. Closed 12-12:30 p.m. for lunch. For a regularly up- dated list of needed foods, check out www. actonfoodshare.com. If people would prefer to donate money for the purchase of food, tax receipts are available for amounts of $10 and over. Info: Acton Foodshare, 519-853- 0457, info@actonfoodshare. com or go to www.Acton- foodshare.com Acton Food Share is lo- cated at 350 Queen St., Unit 6 (Prosperity One Plaza at Queen St. and Churchill Rd. S.). Georgetown Bread Basket: is open Tues- days 5-7 p.m., Wednesdays and Saturdays 8:30-11:45 a.m. at Unit 12, 55 Sinclair Ave. Items most needed: salmon, canned meat, canned juice, baby food, baby formula, dia- pers, canned fruit, sugar. Please drop off donations to the local gro- cery stores including Walmart. For more information visit www.george- townbreadbasket.ca to donate money and check items most needed. Hunger doesn't take a vacation Just a quick note for you today. We're featuring a Portobello mush- room burger. The idea for this recipe came after eating at a burger joint in Toronto called Burger's Priest. You re- ally should go and try it! Michael and I went together and while we sat on the curb, munching away, we tried to fi gure out how they make their veg- etarian burger option. This is our version- not to brag, but I think it's even better than theirs- especially when served with homemade guaca- mole, lettuce and a thick slice of juicy home-grown tomato! Have fun and keep cooking! Email questions and comments to whatscooking@theifp.ca What's Cookin': Creating a burger for vegetarians Lori Gysel & Gerry Kentner Portobello Mushroom Burger