Rosemary Portobello Burgers

By á-174942

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)

Details

Servings 2

Preparation

Step 1

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.