Recipe – Portobello Bruschetta Burgers
As I mentioned yesterday, I’m pining for end of summer and all her bombs of flavor. So, as I wrote yesterday’s post I was already racking my brain as to what to prepare for dinner (Vita and I didn’t quite have the time to meal plan this week due to an office reorganization project that took precedent).
I wanted to make something for my wife that would tickle all the vegetarian atoms left floating around in her body, while playing off my current passion for summer tomatoes. So, with my brain now fully fixed on mushrooms, tomatoes and fresh bread, I was off to Randazzo’s Fresh Market on my lunch break to pick up the freshly baked Kaiser rolls to make Portobello Bruschetta Burgers.
- 2 Kaiser Rolls
- 4 medium to large Portobello Mushroom Caps
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 2 tablespoons extra virgin olive oil
- 1/4 cup of Bruschetta (I usually use this recipe, but used pre-made in these photos)
- 4 slices of fresh Buffalo Mozzarella
1. Using a pestle and mortar grind salt, peppercorns, oregano, rosemary and basil together until peppercorns are thoroughly broken up. Once you’ve done this, transfer your herbs and spices to a small bowl and mix in the extra virgin olive oil to create a spice paste.
2. Do NOT rinse the mushrooms. Just brush off any of the excess dirt to preserve the flavor of the caps. Then remove the stems using a pairing knife and the gills from the underside of the caps using a spoon. This will create a better surface area for your Bruschetta filling when you hit the grill.
3. Rub both sides of the mushrooms with the herb mixture, giving each a generous coating of the mixture. The provided amounts should be good for four mushrooms.
4. Place the mushrooms on a pre-heated grill. Be sure you place STEM SIDE DOWN first. You’ll flip only once, and you want the side you removed the gills from to cook first so that you can spoon on Bruschetta to warm as you cook the other side. Cook the stem side for about 4 minutes then flip.
5. After flipping your Portobellos, spoon Bruschetta into your caps, cook for an additional four minutes. Remove from grill and place it on your bun.
6. I like to add fresh mozzarella to the top, but it’s up to you. I think it adds a creamy flavor to the tart Bruschetta and compliments the bold flavor of Portobello in a really great way with all the Italian Herbs.
Don’t they look amazing? I was treated to a double delight last night… a beautiful sunset (I love shooting during the “golden hour” in the evening!) and these powerful little flavor bombs. You can be a true carnivore through-and-through, but I’d be willing to bet even the most die-hard tyrannosauruses would enjoy this burger. I think fresh bread is key, especially a bigger roll like a Kaiser. It’s large enough to hold all the fixins in it, and it soaks up all the Bruschetta goodness.