Prep 20 mins
Cook 35 mins
A delicious meatless 'burger' for the grill.
- 6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel)
- 1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps)
- 6 tablespoons extra virgin olive oil, plus extra
- extra virgin olive oil, for drizzling
- 1 loaf ciabatta, halved horizontally and cut in 6 pieces or 24 inches square pieces herbed focaccia bread
- 2 tablespoons balsamic vinegar
- 1 garlic clove, crushed through a press
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 12 ounces Fontina cheese, cut in 6 slices
- 18 large fresh basil leaves, plus extra for garnish
- 6 slices beefsteak tomatoes
- Heat outdoor grill.
- Brush mushrooms and onion slices with 3 T oil.
- Grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.
- Meanwhile brush cut sides of bread with 2 T oil.
- Grill, cut sides down, 2 minutes or just until lightly toasted.
- Transfer to a platter, cover with foil to keep warm.
- Mix remaining 1 T oil, the vinegar, garlic and 1/4 t each salt and pepper.
- Using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture.
- Top each with cheese, 3 basil leaves and a tomato slice.
- Drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.
- Cover grill and cook 2-3 minutes or until cheese is melty and soft.
- To serve: Place a mushroom 'burger' on each piece of grilled bread.
- Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.
I really liked this. The Portobellos are very meaty. I skipped the onion but did everything else the same. Next time I'll used provolone cheese instead of Fontina -- personal preference. Very unusual & satisfying "burger". Thanks for sharing!