Grilled Portabella and Brie Burgers
The following recipe, just in time for the grilling season, won first place in the Mushroom Council's Portabella Sandwich Contest.
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INGREDIENTS
Nutrition- 1⁄4cup Italian salad dressing
- 4large portabella mushroom caps
- 4
- 2tablespoons prepared pesto sauce
- 1tablespoon mayonnaise
- 4sandwich buns, split and lightly toasted
- 4ounces fresh spinach leaves
- 2
- 4ounces ripe brie cheese, rind removed, at room temperature
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DIRECTIONS
- Prepare grill or preheat grill pan. Brush salad dressing on both sides of the portobello caps and onion slices. Grill portobellos and onions on both sides until mushrooms soften and onions are lightly browned; drain portobellos well on paper towels. Combine pesto and mayonnaise in a small bowl.
- To assemble burgers: Spread pesto mayonnaise on bottom halves of rolls; top with spinach, tomato, grilled onions, and portobellos. Spread top halves of rolls with Brie and place on burgers.
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