Pesto portobello burgers

Are you all hamburger and hot dogged out?  Oh come on, it’s only early August for cryin’ out loud.  I know the cookout staple of the summer is beef burgers and hot dogs, but you can always spice things up and try new kinds of burgers.  Turkey…chicken….pork…MUSHROOM!  That’s right, if you swap out meat for a gigantor sized mushroom, the standard summer cookout will all the sudden radiate new culinary potential.  I based my recipe off this one I found on the Epicurious site, but gave it my own little Wicked Domestic flair.  Here’s what I did:

1/3 cup balsamic vinaigrette

1 tablespoon chopped fresh rosemary

2 whole wheat hamburger buns

2 large portobello mushrooms; (about 5 inches in diameter), stemmed

2 tablespoons prepared pesto

2 slices fresh mozzarella cheese

1 tomato, thinly sliced

arugula leaves

Take a large zip lock bag and place the mushrooms inside along with the vinaigrette, rosemary and a sprinkling of s&p.  Let them sit at room temp for about a half hour.

Heat your grill on high (I  actually used my indoor panini style grill) and place the mushrooms over the grates.  Cook for about 5-7 minutes on both sides and place a nice big slice of fresh mozzarella cheese on top and let it melt away.

On a toasted bun, slather on some lovely fresh pesto, add a slice of tomato and a nice heap of spicy arugula.  Once the portobello’s done, sandwich it on the bun and dinner is served!  I baked up some zuchinni fries in the oven to serve on the side.  Nothing better than fake fries to go with a fake burger!  OH-EM-GE , can I tell you how much awesomeness this burger was throwing off?  I’ll let the pics speak for themselves.

I’ve always wavered on the cusp of liking mushrooms, but portobellos have such a meaty consistency to them they can really be swapped out for beef burgers.  I’m totally loving them this summer.  Back off beef burgers: there’s a new burger in town and he’s a fungi.  Get it?  Fun guy?  Fungi?  Ohhh that’s right, I went there.

- Jackie