Grilled Potobello Mushroom Burger with Roasted Ricotta, Basil and Cherry Tomatoes
June 18th, 2012
My kids love mushrooms. Weird? Maybe. So I always looking for new mushroom centric recipes…
But I had never introduced them to what I find to be one of the most beautiful vegetables on earth (well, at least the underneath side.) The Portobello mushroom. A MONSTER sized mushroom at that.
They really are so big and delicious, that you can marinate them, grill them and eat them in place of steak. I remember that this is how I had them for the very first time- on accident. I was a teenager and thought I was eating a delectable strip of flank steak. Turns out mushrooms can be delectable too.
Ok- I will quit blathering and get down to business. I would never propose on a normal night that we have something as vegetarian as a Portobello Burger. I feel like my husband would just be confused. But he was gone all of last week. And when I saw these Asiago Portobello Burgers on How Sweet It is, and I freaked out. I don’t know, I guess I was craving A mushroom burger and I didn’t even know it. I thought that it was maybe possible that my kids would kind this interesting too.
I literally went out and bought the Portobello mushrooms and this what I did:
Ripped the stems off.
Drizzled the shrooms’ with olive oil (on both sides) and sprinkled them with Kosher salt.
I stuck them on a medium grill. I like to start with the bottom face down.
And then finish cooking them with the bottom up so it collects all of the juice. This will take a bout 5 minutes on each side.
I also like to grill the bun just a little bit too.
Meanwhile, I covered a pan in foil and added a little nest of basil leaves.
Then I plopped some fresh creamy ricotta on top.
Next came cherry tomatoes, balsamic glaze and shallots- plus another drizzle of olive oil and a sprinkle of Kosher salt.
I roasted this in the oven at 400 degrees for the same amount of time it took to finish those mushrooms.
I scooted the finished mushrooms onto the slightly toasted ciabatta bun
Then, using the basil leaves as the base- I slid the ricotta onto the top of the mushroom, where it had a nice little natural mushroom bowl to sit in.
I topped it with a bun and dug in.
By the way- my kids loved the mushrooms, but were totally repulsed with my additions to the burger- but that only left more deliciousness for me.
Recipe: Grilled Potobello Mushroom Burgers with Roasted Ricotta, Basil and Cherry Tomatoes
- -4 Portobello Mushrooms, stems removed.
- -4 Ciabatta Buns
- -Olive oil
- -Kosher salt
- -16 large basil leaves
- -1 lb fresh ricotta
- -12 cherry tomatoes, halved
- -1 shallot very thinly sliced
- -balsamic glaze
- -olive oil
- -kosher salt
- 1. Preheat the oven to 400 degrees, and heat a grill to medium heat.
- 2. Drizzle mushrooms and ciabatta buns with olive oil. Sprinkle mushrooms with kosher salt on both sides.
- 3. Grill the mushrooms, starting face side down for 5 minutes on each side. Grill the buns face side down for the last minute of cooking.
- 4. Meanwhile, cover a sheet pan in a sheet of foil. Make for “nests” for each of the burgers.
- 5. Lay down 4 basil leaves for each nest.
- 6. Divide the fresh ricotta between the 4 nests of basil leaves.
- 7. Add 6 cherry tomato halves, a few rings of shallot and a drizzle of balsamic glaze and a drizzle of olive oil. Sprinkle it all with kosher salt.
- 8. Roast the ricotta until the mushrooms are done grilling.
- 9. Place the grilled mushroom on the bun.
- 10. Transfer the roasted ricotta, using the basil leaves as the base, to slide it onto the top of the mushroom burger.
- 11. Top with the other half of the bun and eat immediately.
Preparation time: 5 minute(s)
Number of servings (yield): 4