Grilled Portobello Burgers
Fire up the grill for these mouthwatering Portobello Mushroom Burgers. The savory combination of grilled portobello mushrooms, melted cheese, and fresh pesto-mayonnaise will delight your taste buds with every bite. Easy to assemble and bursting with flavor, these burgers are a perfect vegetarian option for your next cookout.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 Tbs. balsamic vinegar
- 1 garlic clove, minced
- 1/2 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 4 large portobello mushrooms, stems removed
- 4 slices Monterey Jack or smoked mozzarella cheese
- 4 round Italian rolls
- 2 Tbs. purchased pesto
- 1/2 cup mayonnaise
- 1 to 2 tomatoes, sliced
Instructions
- <b>Cook the mushrooms</b>
- Prepare a medium-hot fire in a grill, or preheat a stovetop grill pan.
- In a small bowl, stir together the olive oil, vinegar, garlic, the 1/2 tsp. salt and the 1/8 tsp. pepper. Using a small spoon, remove the gills from the underside of the mushrooms. Brush both sides of the mushrooms with the oil mixture.
- Place the mushrooms, stem side up, on the grill and cook until nicely grill-marked, about 4 minutes. Turn the mushrooms over and cook until tender, about 4 minutes more. Place 1 cheese slice on top of each mushroom 2 minutes before you remove them from the grill and cook until melted.
- <b>Toast the rolls </b>
- Meanwhile, cut the rolls in half horizontally. Place each half, cut side down, on the cooler part of the grill and cook until lightly toasted, 2 to 3 minutes. Alternatively, toast the rolls in a toaster oven.
- <b>Assemble the burgers</b>
- In a small bowl, stir together the pesto and mayonnaise and season with salt and pepper. Spread the pesto-mayonnaise on the cut sides of the toasted rolls. Place a grilled mushroom on the bottom half of each roll and top with the tomato slices. Top each with a top half of the roll and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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