• 6servings
  • 35minutes
  • 516calories

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Ingredients Jump to Instructions ↓

  1. 6 portobello mushrooms (4 to 5 oz each), stems removed, caps wiped with a damp paper towel

  2. 1/4-in.-thick slices from

  3. 1 large red onion (slices slightly smaller than mushroom caps)

  4. 6 Tbsp extra-virgin olive oil, plus extra for drizzling

  5. 1 loaf ciabatta bread, halved horizontally and cut in

  6. 6 pieces, or six 4-in.-square pieces herbed focaccia bread

  7. 2 Tbsp balsamic vinegar

  8. 1 clove garlic, crushed through a press

  9. 1/2 tsp each salt and freshly ground pepper

  10. 12 oz fontina cheese, cut in

  11. 6 slices

  12. 18 large leaves fresh basil, plus extra for garnish

  13. 6 thick slices beefsteak tomato

Instructions Jump to Ingredients ↑

  1. Heat outdoor grill. Brush mushrooms and onion slices with 3 Tbsp oil. Grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.2. Meanwhile brush cut sides of bread with 2 Tbsp oil. Grill, cut sides down, 2 minutes or just until lightly toasted. Transfer to a platter; cover with foil to keep warm.3. Mix remaining 1 Tbsp oil, the vinegar, garlic, and 1/4 tsp each salt and pepper. Using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture. Top each with cheese, 3 basil leaves and a tomato slice. Drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.4. Cover grill and cook 2 to 3 minutes or until cheese is melty and soft.5. To serve: Place a mushroom "burger" on each piece of grilled bread. Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.


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