If you like portobello mushrooms, then you have to try it as a burger. This is one of my favorite recipes that I make over and over because it’s so simple and yet so tasty… that’s of course if you like mushrooms. It’s perfect for a weeknight meal.
I have adapted this recipe from Rachel Ray years ago, but have served it in many different ways.
What I have learned over the years is that I love my mushrooms with a nice white bread. I am sorry if I am offending anyone. I love wheat bread too, but for this sandwich, I don’t seem to get the same satisfaction. My favorite over the years has been foccacia, but for this post I am using fresh baked mini loaf breads that I bought from a neighborhood Armenian store. I also like my pepper spread to have some tomatoes and additional ingredients, but it’s not mandatory.
- 2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
- 1/8 cup (3 splashes) balsamic vinegar
- 2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
- 1 lemon, juiced
- 1 tbsp, olive oil
- 4 large portobello mushroom caps
- 1 tbsp teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning)
- 1 tbsp olive oil
- 1 sliced onion
Roasted Pepper & Tomato Spread:
- 1/2 jar roasted peppers, drained
- 1 tomato, chopped
- 3 sun dried tomatoes packed in olive oil
- A drizzle extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- a handful flat-leaf parsley leaves
- 1 large clove garlic, cracked away from skin
- Salt and pepper
- 4 large crusty rolls
Combine all ingredients in the bottom of a large food storage bag, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms and onions on a griddle, or on an indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. (Covering the mushrooms with foil will seal the moisture so they don’t get too dry. I think it works best if you cover it for half of the cooking time, then remove it for second half). Melt the cheese over mushroom caps in the last minute of grill time.
While the mushrooms are grilling, start preparing your spread and toasting or grilling the bread based on your preference.
Roaster Pepper & Tomato Spread:
To make the spread, combine the ingredients in a food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with lettuce and grilled onion. Spread bun tops with mayonnaise and roasted pepper paste and serve.