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Grilled Portobello Burger with Fontina and Basil

Source: Mushroom Council
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Rating: 5   Reviews: 1 See Reviews
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  4 servings
RECIPE INGREDIENTS
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
3/4 teaspoon coarsely ground black pepper, divided
4 portobello mushroom caps, stems removed (about 12 ounces)
1 cup shredded fontina cheese
1/2 teaspoon dried oregano leaves, crushed
4 crusty rolls or hamburger buns, split
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
Grilled Portobello Burger with Fontina and Basil Recipe at Cooking.com
DIRECTIONS
Preheat grill or broiler.


In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 teaspoon black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing. Place mushrooms on a grill or on a broiler pan rack, rounded-side up; cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 teaspoon black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes.


To serve, place each mushroom into a roll and sprinkle with basil. Top with sliced tomato, avocado and red onion, if desired. Serve immediately.


Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Joann Reviewed: 09/01/2009
This was soooo good. Quick and easy too. I have been requested to make this receipe again, and I will. YUM!
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