Double-Decker Marinated Portobello "Burger" Recipe
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Portobello mushrooms are considered the vegetarian stand-in for meat on a burger, even if all the two have in common is being brown, round, and grilled. In this cheesy, double-decker sandwich, a slathering of pesto and a crunchy ciabatta bun add extra flavor and texture, for a truly tasty veggie burger.
This recipe was featured as part of our Burger Bonanza!
INGREDIENTS
- 1/4 cup balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 medium garlic cloves, finely chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup olive oil
- 8 portobello mushrooms (about 3 pounds), stems removed and dark gills scraped out
- 1 loaf ciabatta bread
- 1/4 cup basil pesto
- 8 (1/4-inch) tomato slices (from 2 medium, ripe tomatoes)
- 10 ounces Monterey Jack or provolone cheese, thinly sliced
- 4 to 8 romaine lettuce leaves
INSTRUCTIONS
- Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.
- Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.
- Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms. Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes. Remove the bread to a cutting board or work surface.
- Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover). Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.
- Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.
- Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.
OMG!!!
LOkking so much delicious...I'm coming to take a big bite...:D
http://plumbing-xspurts.ca
I love using mushrooms as a meat substitute. I use them sometimes instead of ground beef in spaghetti. I love the texture and I don't feel like I'm missing the "meaty" texture like I do with some of the substitutes. Of course in a burger situation the texture will be different, but I've been known to season a portabello burger the exact same way I marinate my steaks and they are awesom.