- Servings: 4
- Prep Time: 45 minutes minutes
- Cook Time: 4 minutes
- Total Time: 49 minutes
|½ cup||Extra Virgin Olive Oil, plus some extra to coat the mushroom caps|
|3 Tbsp||Balsamic Vinegar|
|3||Large Cloves of Garlic, crushed and finely chopped|
|Coarse Kosher or Sea Salt, to taste|
|Freshly Ground Black Pepper, to taste|
|4||Large Portabella Mushroom Caps|
|4||1/2" Thick Slices of a Firm Tomato|
|4||1/2" Thick Slices (about The Circumference of The Mushroom Caps) of Fresh Mozzarella Cheese|
|4||1/4" Thick Slices of Red Onion|
|12||Large Basil Leaves, chiffonade|
|4||Ciabatta Bread Rolls About The Circumference of The Mushroom Caps, split in half horizontally (or 4 hamburger buns in a pinch|
create a marinade:
Emulsify the olive oil, garlic, and balsamic vinegar in a deep bowl by whisking briskly (alternately place ingredients in the bowl of a small food processor and process until emulsified). Correct seasoning with salt and pepper.
marinate the mushrooms:
Coat both sides of the Portabella mushrooms with some of the emulsion. Set portabellas aside to marinate for 15 to 30 minutes.
grill the mushrooms:
Place the mushrooms on a hot grill and grill until cooked through (about 2 minutes on each side).
construction and service:
To construct the burgers, brush each of the tomatoes with some of the emulsion. On each of 4 roll bottoms, place one of the grilled portobellos, one slice of onion, one slice of tomato, and one slice of mozzarella. Distribute the chiffonade basil over the sandwiches. Brush the inside of the roll tops with more of the emulsion (if you don’t have enough emulsion to coat the roll tops, whip up some more, it really adds to the flavor) and top the sandwich with the roll top and serve.