This portobello burger will prove meatless grilling’s machismo to even the most traditional BBQ advocate. Grilled mushroom, roasted red pepper, fresh mozzarella and tarragon spread on a whole wheat bun will satisfy burger cravings without expanding waistlines. This recipe comes to us from Sara of Suburban Spoon.
- 2 portobello mushrooms, stems removed
- a little extra virgin olive oil, for brushing on the portobellos
- salt and pepper, to taste
- 2 slices fresh mozzarella, sliced ¼” thick
- 1 red bell pepper, roasted*
- 2 tablespoons fat free mayonnaise
- 2 teaspoons fresh tarragon, chopped
- 2 whole-wheat hamburger buns
*Although jars of roasted red bell peppers are readily available in the specialty food section of most grocery stores, if time allows we suggest roasting your own.
Preheat a grill to medium high heat or place a grill pan over medium high heat on the stove.
Clean the tops of the portobello mushrooms by rubbing them with a wet paper towel. Scrape the “gills” out of the underside with a spoon. Brush both sides with olive oil, season with salt and pepper to taste and place on the grill or grill pan. Grill for 2-3 minutes, flip and grill the other side for another 2-3 minutes.
Grill the hamburger buns cut side down for about 30 seconds. Return grilled buns to a serving platter and set aside.
In a small bowl, mix the mayonnaise and chopped tarragon together. Spread lightly on the grilled hamburger bun tops.
On the bun bottom, add a slice of mozzarella. Top with the mushroom caps, then half of the roasted red pepper and complete with the tarragon spread bun top.