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
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that ricotta and basil and tomato mix? i would eat right out of the foil on its own. but ON the mushroom AND bread? good grief. i need to go get mushrooms, right now.
I know- I think that Ricotta would be awesome on a crostini too! Thanks Brandi!
We too love the versatility of Portobello mushrooms ~ a great meatless option!
Yes! I have to start substituting it for meat more often! Thanks Marla!
Um, I just died.
Fantastic!!! I always order the porobello mushroom burger here:http://www.siennarestaurants.com/ I can’t get past it to try something different! Your recipe sounds wonderful with the basil and ricotta. Do you know what’s up with lead in balsamic and red wine vinegar? There were warnings at my grocery store.
Ooh, the roasted ricotta totally makes this burger! So awesome!
it has been way too long since i’ve had a good portobello! ridiculous…
This looks so good – perfect for veggies at 4th July party
I would eat the crap out of these! Yum!
Mr is not a mushroom fan so I’ve got to make this on the sly. And soon. It looks amazing!
We just made these- delicious! Thanks for the great recipe!
awesome!! thank you!!!!
These look so tasty!
My dream burger!
I love this Heather!! It looks amazing. I just love portobello burgers!
This is such a great combination of fresh flavors! I love it. Perfect for a summer evening!
gah! leaving now so i can come eat porto burgers with you, pia and coco!
Mushroom burgers aren’t my thing, but roasted ricotta? That’s something I can get in to!
Ok, i don’t like potobella mushrooms but this looks amazing!
It’s the cheese that makes them so good Jen! I swear!
these are gorgeous!
Great timing! I am hosting some beig eaters this weekend for grilling and beach time … babyback ribs for the carnivores (easy peasy), and I think I’m going to try portobellas for the vegetarians, but I’m going to cut into wide strips after the S&P&EVOO grill and slather with BBQ sauce, so EVERYBODY gets “ribs”. Crazy???
Yes, I am crazy. Just realized this was from a YEAR ago. Typing to crickets.
no! I am still here!! Sounds delicious!
I just made all this on the grill, and it was delicious. Love the roasted ricotta (or in this case “grilled” ricotta!) Yummy, thank you!