In honor of Meatless Monday, we grilled up some meaty portobello mushrooms to eat on a bun instead of burgers. This a great recipe, and would be especially useful for those who have any vegetarian guests at a backyard BBQ. They are supremely easy, but the roasted tomato, grilled onion and melted mozzarella keep them sophisticated. We added arugula to the top, but I think spinach would go nicely as well. I am also envisioning a version with a basil aioli slathered on the toasted buns….
This recipe is yet another from My Father’s Daughter and, while easy, does take some time. First, on-the-vine tomatoes must be halved and slow-roasted in the oven, with just a bit of olive oil and salt, for 3-5 hours. If you’ve never had tomatoes this way, try it immediately. Slow-roasted tomatoes taste like candy and are good on almost anything.
Next, you marinate portobello mushroom caps in olive oil, smashed garlic, lemon juice salt and pepper for 15-30 minutes. Then, just grill up the mushrooms (along with some sliced onion if you’re like me and love onion), then top them with the tomato, grilled onion if you like, and a slice of mozzarella. Then pop them under the broiler, just until the cheese melts, and put them in a toasted bun with some arugula. We served them with homemade french “fries,” but I think kale chips would also be a nice side.