Contributed By: DCC
San Francisco Chronicle
A sophisticated "burger" with portobellos and gorgonzola cheese.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: July 4th
Meal Type: Lunch
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.
Nutrition Information
Calories: 358
;
Total Fat: 21g
;
Saturated Fat: 6g
;
Polyunsaturated Fat: 2g
;
Carbohydrates: 35g
;
Protein: 10g
;
Calcium: 150mg
;
Sodium: 563mg
;
Fiber: 7g