The inspiration for this recipe comes from Chef Jon, who grilled the portabella mushrooms in the same fashion with fig balsamic and used them in a spinach salad. You can find that recipe here. This recipe is simple to make and the result is a filling and satisfyingly ‘meaty’ burger.
|Some day we will fire our food photographer and hire a good one!|
- 4 large portabella mushrooms
- olive oil
- 4 tablespoons Pastamoré Citrus Balsamic Vinegar
- 4 hamburger buns
- 4 ounces herbed goat cheese
- 1 small red onion, sliced and separated
- 1 medium tomato, sliced
- salt & pepper to taste
Heat grill to medium high heat.
Remove stems from the portabella mushrooms and brush the ‘top’ of the cap with olive oil – this will be quickly absorbed by the mushroom. Place caps gill side up on the grill. Drizzle about a tablespoon Citrus Balsamic Vinegar into each cap, and season lightly with salt & pepper. Leave on grill for 10 to 15 minutes until the mushroom is quite tender – you will not need to flip or move them. The balsamic will sizzle and most will be absorbed into the mushroom as it cooks.
Toast the buns alongside until brown. Assemble ‘mushroom burger’s’ with the onion and tomato. Spread or crumble one ounce of the goat cheese on each burger and serve.
Serves 4 generously.