Sunday supper and more

Portobello mushroom burgers

(Sally Pasley Vargas for The Boston Globe)
July 6, 2011

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Serves 4 with leftovers

4 thick slices red onion ( 1/2-inch each)
1/4cup olive oil
8 large portobello mushroom caps
4 plum tomatoes, halved lengthwise
Salt and pepper, to taste
4 ounces cheddar, cut in slices
4 soft rolls, halved horizontally
2 ripe avocados, sliced and sprinkled with the juice of 1 lemon
4 lettuce leaves

1. Soak four 10-inch bamboo skewers in water for 30 minutes.

2. Thread a skewer horizontally through the middle of each onion ring. With a pastry brush, coat the onions, mushrooms, and tomatoes on both sides with olive oil. Sprinkle with salt and pepper.

3. Light a charcoal grill or turn a gas grill to medium-high. Set the mushrooms on the grill gill sides down, the tomatoes flat sides down, and the onions on their skewers. Grill 4 minutes. Turn and grill for 3 minutes more, or until the vegetables are cooked through. Transfer the onions, tomatoes, and 4 mushrooms to a plate. Save 4 mushrooms for the bulgur salad.

4. Top the 4 mushrooms on the grill with cheese. Cover the grill and cook for 1 minute, or until the cheese melts. Toast the cut sides of the rolls for 2 minutes or until just beginning to brown.

5. Place 1 cheese-topped mushroom on the bottom half of a roll. Top with 2 tomato halves, 1 onion ring, a few slices of avocado, and lettuce. Cover with the top. Repeat with remaining mushrooms, vegetables, and rolls.

Sally Pasley Vargas