Rosemary Portobello Burgers

Rosemary Portobello Burgers
Rosemary Portobello Burgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/3

    cup purchased balsamic vinaigrette

  • 1

    tablespoon chopped fresh rosemary

  • 2

    round crusty rolls split

  • 2

    large portobello mushrooms - (abt 5" dia) stemmed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    slices deli-style mozzarella cheese

  • 1

    tomato thinly sliced

  • 1

    cup arugula leaves - (loosely packed)

Directions

Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut-side down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates. Brush mushrooms on both sides with vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill, dark gill-side down. Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover; grill until cheese melts, about 1 minute. Place 1 mushroom on bottom half of each roll. Top each with tomato, arugula, and top half of roll. This recipe yields 2 servings; can be doubled.

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