Portobello Mushroom Burgers

Grilled Portobello mushrooms can be a healthy and fun alternative to regular burgers. Brushing the mushrooms with a mixture of 3 tbsp extra virgin olive oil, 1 tbsp of balsamic vinegar and 3 minced garlic cloves (and letting them rest for about 30 minutes, flipping once) will give you a base for many different flavor combinations.
Pesto, Provolone and Red Pepper:
Stir ½ cup pesto (you can make arugula, basil or spinach or store bought) with ¼ cup mayonnaise. Heat grill to medium high. Grill sourdough or Ciabatta rolls (split horizontally) 1-2 minutes. Take mushrooms (brushed-see above) and grill 4 minutes each side, gill side down. Remove from heat, spread one side of bun with pesto mixture, top each mushroom with roasted peppers, arugula and provolone cheese. Put sandwich together, pesto side on the top.
Brush 4 mushrooms with a combination of 2 tbsp olive oil and 1 clove minced garlic. Separately, combine in medium bowl ½ cup roasted peppers, ½ cup chopped tomato, ¼ cup crumbled feta cheese, 2 tbsp chopped pitted Kalamata olives, 1 tbsp red wine vinegar, 2 cups loosely packed salad greens and ½ teaspoon oregano. Grill mushrooms 4 minutes per side and grill 4 large slices of country style sourdough bread 1 minute per side. Place grilled mushrooms top side down on 4 slices of bread. Top with salad mixture and add top bread.
Blue Cheese:
Cook 3 cups red onion over high heat in 1 tbsp olive oil. Reduce heat. Add 2 tbsp water. Brown the onion and stir until very soft (15 min). Add ¼ cup ruby port and cook 3 minutes until evaporated. Add ¼ tsp salt and 1/8 tsp pepper. Remove from heat. Grill mushrooms (brushed-see above) sprinkled with salt (gill side down) for 5 minutes. Flip. Top with ½ cup crumbled blue cheese divided and grill 3 more minutes. Remove from heat. Add onions and fresh arugula and place on toasted buns.
Avocado and Shallot:
Heat oven to 425 degrees. In roasting pan toss mushrooms with 1 tbsp olive oil, ½ cup water and pinch of salt and pepper. Arrange gill side down, cover loosely with foil allowing steam to escape and roast for 30-40 minutes until tender. In bowl, combine 1 ripe avocado, 1 medium shallot (peeled and minced), 1 tbsp fresh lime juice and a pinch of salt and pepper. Mash into a paste. Toast rolls, place mushrooms on bottom halves, top with avocado mixture and a slice of tomato.

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