How To Make Portobello Mushroom Burgers

For you non meat lovers, a Portobello Sandwich is a great alternative. They include Portobello mushrooms, red pepper, green peppers, goat cheese, and your choice of bread.  Grill the Portobello mushroom on each side first. Set the mushrooms aside for now. Next, grill the peppers; you can do this with a grill or over a gas stove. Be extra careful when grilling them on the stove top, because of the excess water they contain they may pop here and there and you do not want to burn yourself.  After you are done grilling the peppers place them in a container and cover them with saran wrap. This will help you later when trying to peel them.  In a mixing bowl add in all the peppers, olive oil, little bit of vinaigrette (little goes a long way), some onions, and if you want to be daring, add a little bit of garlic. Stir all ingredients together. You’re almost done, get your sandwich bread and smear some goat cheese first, and then place your Portobello mushroom and on top of that add your pepper dressing. Chef Thomas even shows us how to panini press it in a sauté pan. Place it in the pan and then press with another pan. Now you have just made a wonderful meatless sandwich that friends and family will be begging you for more.  For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Grilled Portobello Mushroom Burger:
Yield: 4 servings (serving size: 1 sandwich)
Prep Time: 34 Minutes

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, whole
1 yellow bell pepper, whole
4 (4-inch) portobello mushroom caps (Cleaned)
Cooking spray
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Wheat rolls
1/2 cup (4 ounces) soft goat cheese

1. Prepare grill to medium-high heat.
2. Take whole peppers and fire roast them over grill or gas flame. Put in bowl, cover let steam. Take of skin with paper towel, deseed. Avoid using water to contain all the flavor and natural juices.
3. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add cleaned Portobello mushroom caps; toss gently to coat. Remove from vinegar mixture, and discard vinegar mixture.
4. Place mushroom caps on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove from grill; cool slightly.
5. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
6. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
7. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

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