Description
These grilled Portobello mushroom burgers are the next best thing to the real deal. They’re juicy, meaty and full of umami flavor.
Ingredients
- 5 Portobello Mushroom Caps, Stems Removed
- Olive Oil
- Sea Salt
- 1 Small Red Onion, Thinly Sliced
- 4 Burger Buns (I Used Canyon Bakehouse Gluten-Free Rolls)
- 4 slices Young Manchego Or Mild Cheddar Cheese
- ½ cups Romesco Sauce
- 1 cup Baby Arugula, Or As Needed
Preparation
1. Fired up a gas or charcoal grill or indoor grill pan
2. Brush the mushroom caps with olive oil and season with salt. Grill over medium-high heat until soft and nicely browned, about 5 to 8 minutes. Set aside under foil.
3. Brush the onion slices with the oil and season with salt. Grill over medium-high heat until charred and soft, about 3 minutes. Set aside under foil.
4. Grill the burger buns until toasty, about 2 minutes.
5. When ready to serve, return the mushrooms to the grill over medium-low heat and top with the cheese slices. Cover the hood so the cheese can melt. Alternatively, if cooking indoors, place the mushrooms on a baking sheet and melt cheese under the broiler for 1 minute.
6. Assemble the burgers: Slather the romesco sauce on both buns, top the bottom half with the mushroom cap, followed by the arugula. Sandwich together and serve with the remaining sauce on the side.
