Portabello Mushroom "Burgers"

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Finney

Master Chef
Joined
Jan 4, 2005
Messages
8,563
Location
Savannah, GA and Somewhere near Lexington, NC
Portabello Mushroom "Burgers" with Grilled Onion, Blue Cheese, and Arugula
from Weber's Recipe of the Week





4 portabello mushrooms, stems removed
1 medium red onion, cut into 1/2-inch slices
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
8 thick slices crusty artisan bread
4 ounces blue cheese, sliced or crumbled
2 cups loosely packed baby arugula (about 1 ounce)
Good-quality balsamic vinegar



Brush or spray the mushroom caps and onion slices on both sides with oil. Season with salt and pepper to taste. Brush or spray both sides of the bread slices with oil. Grill the mushrooms (gill side down first) and the onions over Direct Medium heat until well marked and tender, about 10 to12 minutes, turning once. During the last 2 minutes of grilling, place the blue cheese in the mushroom caps to melt.

Grill the bread over Direct Medium heat until toasted, about 2 minutes, turning once. Set a mushroom on each of 4 slices of bread. Top with a tangle of grilled onions, some arugula leaves, and a drizzle of balsamic vinegar. Top with a second slice of bread and serve warm.

Makes 4 servings
 
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