Sunday, December 12, 2010

Portobello Mushroom Burgers

Portobello Burgers make a wonderful light lunch or supper served with a Caesar salad. Or, cut each burger into quarters and skewer with a toothpick for a great appetizer.

  • 8 large portobello mushrooms, cleaned, stems and gills removed
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 large red, ripe tomatoes, slightly firm, cut into ½-inch-thick slices
  • Pinch granulated sugar
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh basil
  • 8 large crusty rolls, cut in half
  • 1 cup Roasted Garlic Aioli (recipe below)
Brush mushrooms with half of the oil and season with salt and pepper. Grill or broil on a preheated grill or broiler pan until soft, about 5 minutes on each side. Transfer to a warm platter.

Brush tomatoes with the remaining oil. Sprinkle each slice with salt, pepper, sugar, garlic and chopped basil. Grill until soft, about 2 minutes on each side.

Toast rolls until lightly brown in color. Spread Roasted Garlic Aioli (below) on both sides of each roll; place the mushrooms on the bottoms, then top with the tomato slices. Replace the roll tops and serve warm.

Makes 8 burgers or 32 appetizers