Burger Swap: Grilled Portabella Sandwiches

This summer switch up the classic burger for a grilled portabella mushroom sandwich. It’s a great alternative to beef that will satisfy the meat-eaters and the veggies at your next backyard cookout. Even grilling newbies can cook one of these little guys!

From the Garden:

• 1 portabella mushroom cap, per sandwich
• 1 slice tomato, per sandwich (if you can find “ugly” tomatoes in your grocery store, I highly recommend them)
• small stack of mixed baby greens, per sandwich

From the Pantry:

• 1 bun, per sandwich (a sturdy kaiser roll is perfect for this sandwich)
• olive oil
• salt and pepper

From the Refrigerator:

• 1 slice of white cheddar or munster cheese, per sandwich
• herb pesto

For this recipe I decided to add a flavor boost using an herb pesto on the bun instead of a marinade. If you prefer to marinate your mushrooms, keep in mind that a fresh mushroom is like a sponge and it will dutifully soak up large quantities of marinade. To avoid over-flavoring, I find that it is best to brush the mushrooms with the marinade rather than soak them.

If you haven’t grilled vegetables (or anything else) before, it can seem intimidating but I assure you that it is quite easy. If you don’t have a grill or you’d simply prefer to make these in a pan on the stove, that works too!

Set your grill (or pan) to medium heat. Start by brushing the mushroom cap with olive oil on both sides. This will keep it from initially sticking to your cooking surface. Once it starts heating and releasing it’s natural moisture, that will be enough to keep it from sticking. Allow it to cook for about 6 minutes, flip it and cook an additional 6 minutes.

Cooked portabella mushrooms are still very juicy and you’ll need a roll that can stand up to it. To give the roll a bit more strength, toast it on the grill for a few minutes. Once toasted, spread a layer of pesto on each side of the bun, then top with a slice of cheese, the cooked mushroom cap, a thick slice of tomato, salt and pepper to taste, and a small pile of mixed greens. Serve with your favorite summer side dishes and you’re all set!

Happy grilling!