Stuffed Portabella ' Burgers ' |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A delicious meatless 'burger' for the grill. Ingredients:
6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel) |
1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps) |
6 tablespoons extra virgin olive oil, plus extra |
extra virgin olive oil, for drizzling |
1 loaf ciabatta, halved horizontally and cut in 6 pieces or 24 inches square pieces herbed focaccia bread |
2 tablespoons balsamic vinegar |
1 garlic clove, crushed through a press |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
12 ounces fontina cheese, cut in 6 slices |
18 large fresh basil leaves, plus extra for garnish |
6 slices beefsteak tomatoes |
Directions:
1. Heat outdoor grill.
2. Brush mushrooms and onion slices with 3 T oil.
3. Grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.
4. Meanwhile brush cut sides of bread with 2 T oil.
5. Grill, cut sides down, 2 minutes or just until lightly toasted.
6. Transfer to a platter, cover with foil to keep warm.
7. Mix remaining 1 T oil, the vinegar, garlic and 1/4 t each salt and pepper.
8. Using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture.
9. Top each with cheese, 3 basil leaves and a tomato slice.
10. Drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.
11. Cover grill and cook 2-3 minutes or until cheese is melty and soft.
12. To serve: Place a mushroom 'burger' on each piece of grilled bread.
13. Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.
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