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Grilled Portobello Burgers


Draggingtree

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Draggingtree

Grilled Portobello Burgers

Ingredients:

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 garlic clove, minced

½ teaspoon kosher salt, plus more, to taste

1/8 teaspoon freshly ground pepper, plus more, to taste

4 large Portobello mushrooms, stems removed

4 slices smoked Gouda cheese

4 round Italian rolls

2 tablespoons pesto

½ cup mayonnaise

1-2 tomatoes, sliced

Directions:

Cook the mushrooms:

- Prepare a medium-hot fire on the grill, or preheat a stovetop grill pan.

- In a small bowl, stir together the olive oil, vinegar, garlic, ½ teaspoon salt and 1/8 teaspoon 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 sides 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.

Toast the rolls:

- 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 (2-3 minutes).

Assemble the burgers:

- 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 tomato slices. Top each with a top half of the roll and serve immediately. Serves 4.

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