Portobello Mushroom Burger with Bruschetta Topping
Portobello Mushroom Burger with Bruschetta Topping: A Vegetarian Delight
Portobello Mushroom Burger with Bruschetta Topping: A Vegetarian Delight
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 8 roma (plum) tomatoes diced
- 1/3 cup chopped fresh basil
- 1/4 cup shredded parmesan cheese
- 1 tablespoon balsamic vinegar
- 2 large portobello mushroom caps stems removed
- 2 tablespoons shredded horseradish cheddar cheese or to taste (optional)
- 2 kaiser rolls split
- Carbohydrate 55.5944837373378 g
- Cholesterol 9.70627949535673 mg
- Fat 8.37972208283951 g
- Fiber 7.40926497763308 g
- Protein 15.3503413299725 g
- Saturated Fat 2.8237635764046 g
- Serving Size 1 1 mushroom burger (580g)
- Sodium 835.294602381493 mg
- Sugar 48.1852187597048 g
- Trans Fat 0.808719261032251 g
- Calories 345 calories
Step-by-step
- Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.
When thirty minutes is all you have, managing the excessive moisture released by raw roma tomatoes and portobello caps on an open grill demands strict adherence to technique. Without intervention, water pooling on the grates kills the flame and steams the fungi instead of searing them.
- Macerate the diced tomatoes with balsamic vinegar and kosher salt for one to two hours before assembling, and drain off the excess liquid through a fine-mesh sieve so the bread does not dissolve upon contact.
- Preheat the grill to medium heat and oil the grates thoroughly with a high-smoke-point oil to prevent the caps from tearing when flipped.
- Position the portobellos gill-side up on the upper rack; this orientation acts as a bowl to catch accumulating mushroom juices while indirect heat softens the fibrous cap over fifteen minutes.
- Apply the tomato mixture only after the initial fifteen-minute bake, heating the topping for an additional fifteen to twenty minutes without scorching the fresh basil.
- Scale the condiment quantities proportionally if doubling the yield, maintaining the exact ratio of one clove of minced garlic per four roma tomatoes to prevent sulfurous compounds from dominating the dish.
Melting horseradish cheddar on top requires just two minutes under closed grates once the tomato mixture is hot. Serve immediately on split kaiser rolls.
