What’s your go-to dinner on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. Alex Province gives his Portobello burger a Spanish accent, while Mark Raymond takes his in an Argentinian direction. If you’re ready to eat less meat, but not ready to give up meaty textures, Robin Asbell, a plant-based eater herself, shares recipes and ideas from her book, Plant-Based Meats. The gang noshes on Walnut-Cauliflower “Ground Meat” Tacos and sips the new vintage of a favorite Malbec.

<p>What&rsquo;s your go-to dinner on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. Alex Province gives his Portobello burger a Spanish accent, while Mark Raymond takes his in an Argentinian direction. If you&rsquo;re ready to eat less meat, but not ready to give up meaty textures, Robin Asbell, a plant-based eater herself, shares recipes and ideas from her book, <em>Plant-Based Meats</em>. The gang noshes on Walnut-Cauliflower &ldquo;Ground Meat&rdquo; Tacos and sips the new vintage of a favorite Malbec.</p>

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

What’s your go-to dinner on Meatless Mondays? Faith and chef Chris Prosperi dream up a panko-crusted Portobello mushroom burger with Gruyere melting down the sides. The gang goes whole-hog on meatless and plant-based meals this week! Food writer and chef Robin Asbell is our guest.

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