Portobello Mushroom Burger Topped With Brushcetta
From cmnjersey 12 years ago
- 2hrs 45 mins to make
- Serves 2
I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up which I made into brushcetta and thus this "burger" was born
Ingredients
- 2 Large Portobello mushroom caps(cleaned & stem removed) shopping list
- 2 round kaiser rolls shopping list
- 8 roma (plum) tomatoes, diced shopping list
- 1/3 cup chopped fresh basil shopping list
- 1/4 cup shredded parmesan cheese shopping list
- 2 cloves garlic, minced shopping list
- 1 tablespoon balsamic vinegar shopping list
- 1 teaspoon olive oil shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- shredded horseradish cheddar cheese(optional) shopping list
How to make it
- 1. In a medium bowl mix tomato,basil,garlic, parmesan cheese, balsamic vinegar, olive oil, salt and pepper. Refridgerate 1-2 hours.
- 2. Heat grill to 350 and lightly oil the grate.
- 3. Place mushroom cap fin side up and grill on upper rack 15 mins.
- 4. Top mushroom caps with brushetta to cover entire cap.
- 5. Continue cooking 15 mins.
- 6. Top with shredded horseradish cheddar, if desired.
- 7. Grill until cheese is melted
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