Meals Matter

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Contributed By: DCC
San Francisco Chronicle

A sophisticated "burger" with portobellos and gorgonzola cheese.

Ingredients

2 Garlic cloves, minced

2 tablespoons Red wine vinegar

Salt and pepper, to taste

4 tablespoons Olive oil

8 Medium portobellos

4 Hamburger buns

1/4 pound Gorgonzola cheese

1/4 pound Mixed baby greens

Mayonnaise, mustard and/or other condiments of choice

Preparation

Prepare a barbecue so the coals are medium-hot, then preheat the grill.

Combine the garlic, vinegar, salt and pepper, then whisk in the olive oil. Cut off the stems of the portobellos and use a moist cloth to remove any dirt from the caps. Place the mushrooms in a bowl, then pour the vinaigrette over them. Toss to combine.

Place the mushrooms gill-side up directly on the grill. Grill until they are tender and juicy, about 8 to 10 minutes.

When the mushrooms are almost done, place the hamburger buns on the grill and toast for a few minutes.

Season the mushrooms with a sprinkle of salt and pepper and place in the buns. Top with crumbled Gorgonzola and some greens. Serve with condiments.

Cook's Notes

Portobellos shrink when you grill them so sometimes one is not enough per person.

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