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Grilled Portobello Mushroom Burgers




Source of Recipe


Simple Meals: June 2005: Better Burgers," Organic Style, June


Recipe Introduction


Choose flat, thick mushroom caps and buy a few extra to practice the
slice technique. If you're pressed for time, you can use 1/4 cup of
prepared pesto instead of making the arugula pesto. Serving the burgers
on toasted buns is optional.


List of Ingredients




Pesto
1 clove garlic
1 cup packed baby arugula leaves
1/4 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Burgers
8 large portobello mushrooms
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces [vegan] mozzarella, but into 4 slices
4 large pieces roasted red pepper, wiped dry with paper towel
1 cup packed baby arugula leaves

Recipe



1. Make the pesto. Fit a food processor with a metal blade. With motor
running drop garlic through feed tube; process until finely minced.
Remove lid, add baby arugula and 1/4 teaspoon salt. Close lid; with
processor running, slowly drizzle in oil; process until pureed. Set
aside.
2. You need 2 mushroom caps for each burger. For burger bottoms, slice
off and discard about 1/2 inch of the rounded tops of 4 mushrooms to
make them flat. Brush all mushrooms on both sides with oil; season with
salt and pepper.
3. Lightly coat a clean grill with cooking spray; preheat to medium.
Grill mushrooms, covered, 4 minutes; turn quickly and grill 3 minutes
more, until just tender.
4. Turn the 4 mushrooms with cut tops gill-side up on the grill. Top
each with cheese and roasted pepper; place an uncut mushroom gill-side
down on top. Cover grill and cook 1 minute more, until cheese begins to
melt. Place burgers on plates and stuff with arugula, lifting off
mushrooms tops and placing greens on top of cheese and peppers. Return
tops, drizzle with pesto. Serve immediately.

Preparation time: 25 minutes
Total time: 35 minutes
Makes 4 burgers