Like I was saying I liked them, but they were always just a bit too oily for me. But as I was the grill master on these ones, I did something very, very tricky in order to minimize the oiliness, ready...wait for it...I flipped them over while grilling! Genius I know, feel free to give me a little cheer or applause.
Enjoy your grilling, invite over some vegetarian friends, and have yourself one "beefy" mushroom. (I would suggest serving some roasted potatoes flavored with Montreal Steak Seasoning and olive oil, or with our Roasted Rosemary Potatoes.)
Portobello Mushroom Burger
Recipe courtesy Paula Deen
Pictures by Caroline
4 portobello mushroom caps, cleaned
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard
4 hamburger buns, split, buttered, and toasted
1 cup baby arugula
1 (12-ounce) jar roasted red peppers, drained
- Preheat grill to medium-high heat.
- Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender. (*In order to minimize the oiliness, flip the mushrooms over during the grilling process, it makes a big difference, I promise.)
- In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.