Grilled Portobello Mushroom Burgers With Mozzarella, Pesto, and Tomato
Portobello mushrooms also make tasty, substantial (and easy!) meatless burgers. Just remember to cook them gill side down to start, so that you've cooked as much of their moisture out as possible before topping them. Otherwise you'll end up with mushroom cooking liquid pooling in the cap.
- 2 tablespoons olive oil
- 2 medium garlic cloves, minced and divided
- 4 large Portobello mushrooms, stems removed
- Salt and ground black pepper
- 1 medium tomato, cut into 4 slices and lightly salted
- 1/4 cup prepared pesto
- 3 ounces thinly sliced mozzarella cheese
About 20 minutes before serving, heat all burners of a gas grill on high. Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over it. Close lid and return to temperature. Alternatively, build a hot charcoal fire.
Meanwhile, mix oil and garlic in a small bowl; brush mushroom cap bottoms with the oil and sprinkle with salt and pepper. Turn mushrooms, gill side up, and repeat.
Place mushrooms on hot grill rack, gill side down; cover and grill until spotty brown, about 3 minutes. Turn mushrooms, gill side up, turn grill to low heat. Top each with a tomato slice and a portion of pesto and cheese. Place buns, cut side down, on grill rack and grill until cheese melts and bus are warm and spotty brown and warm, about 3 minutes longer.
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