Ingredients: |
Ingredients: 6 Large portobello mushrooms
3 T olive oil
1 yellow bell pepper, chopped fine
2 shallots, peeled and minced
2 garlic cloves, peeled and minced
1/3 cup cashews or peanuts, roasted and chopped
1/4 C fresh dill or basil, chopped
4 oz gouda or cheddar cheese, grated
1/2 cup mayonnaise
4 Kaiser rolls, sliced
1 bunch arugula
1 tomato, sliced
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Directions: |
Directions:Remove stems from mushrooms and reserve. Set four of the best lookiing large caps aside. Place remaining 2 mushroom caps and the stems into a processor and chop finely.
Heat 2 T olive oil in large saute pan until hot. Add bell pepper, shallots and half the garlic. Season with salt and pepper. Cook, stiring occasionally, for about 5 minutes or until veges start to turn brown. Add chopped mushrooms and cook over high heat, stirring frequently, for another 5 minutes..or until almost all the liquid has evaporated from the mushrooms.
Transfer the mushroom mix to backing sheet or pan to cool. Add the nuts and half of hte dill or basil. When cool, add the cheese and season to taste with salt and peper.
While the above is cooling, mix the mayonaise with remaining herbs and garlick. Season to taste with salt and pepper
Light grill. Brush themushrooms and the grill with remaining oil. Grill the mushroom caps, stem side down for about 7-8 minutes, or unilt the caps become soft and brown. Season caps with salt and pepper while rilling. Remove from grill and place stme side up on baking sheet or pan.
Fill the caps with themushroom mixture,mounding the mixture slightly. Return the caps to the grill, filling side up and cover caps with a lid or upside down metal pan. Grill the caps until the cheese is melted, about 5 minutes.
On indirect heat, lightly toast the rolls.
Spread the rolls with themayonaise mixutrue Set the mushrooms on the bottoms of Kaiser rolls, then top with arugula and tomato sliced. Top with Kaiser tops. |
This recipe for Cheese-stuffed Portobello Mushroom Burgers is from