I love me some meat, so much so that you might as well add another "carne" to carnivore. That said, I am never one to pass up grilled vegetables so when Chef Eric Crowley of LA's highly popular Chef Eric's Culinary Classroom offered to share his recipe for Cheese-Stuffed Portobello Mushroom Burgers I immediately put the ground beef aside and fired up this flavorful vegetarian burger!
CHEESE STUFFED PORTOBELLO MUSHROOM BURGER
Ingredients
6 large portobello mushrooms
3 tbsp. extra virgin olive oil
1 yellow bell pepper, chopped finely
2 shallots, peeled and minced
2 garlic cloves, peeled and minced
1/3 cup cashews or peanuts, roasted and chopped
1/4 cup fresh dill or basil, chopped
4 oz. gouda or cheddar cheese, grated
1/2 cup mayonnaise
4 Kaiser rolls, split
1 bunch arugula
1 tomato, sliced thin
Salt, pepper, cayenne pepper
Instructions
1. Remove the stems from the mushrooms and reserve. Set 4 of the best-looking caps aside. Chop the stems and the remaining 2 mushroom caps. Place the chopped mushrooms into a processor and chop finely.
2. Heat 2 tablespoons of the oil in a large sauté pan until hot over medium-high heat. Add the bell pepper, shallots and half of the garlic. Season with a little salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the vegetables start to turn brown. Add the chopped mushrooms and cook over high heat, stirring frequently, for another 5 minutes, or until almost all the liquid has evaporated from the mushrooms.
3. Transfer the mushroom mixture to baking sheet or pan to cool. Add the nuts and half of the dill or basil. When cool, add the cheese and season to taste with salt and cayenne pepper.
4. While the above is cooling, mix the mayonnaise with the remaining herbs and garlic. Season to taste with salt and black pepper.
5. Light a charcoal grill or heat a grill pan over medium-high heat. When the fire is medium-hot, brush the mushrooms and the grill with the remaining oil. Grill the mushroom caps, stem side down, for about 7-8 minutes, or until the caps become soft and brown. Season the caps with salt and pepper while grilling. Remove from the grill and place stem side up on a baking sheet or pan.
6. Fill the caps with the mushroom mixture, mounding the mixture slightly. Return the caps to the grill, filling side up and cover the caps with a wok lid or upside down metal pan. Grill the caps until the cheese is melted, about 5 minutes. On indirect heat, lightly toast the rolls.
7. Spread the rolls with the mayonnaise. Set the mushrooms on the bottoms of the rolls, then top with arugula and tomato slices. Add the roll tops and serve.
Recipe courtesy of Chef Eric Crowley