September 7, 2007, Newsletter Issue #128: Grilled Portabella Burger
Tip of the Week
Ingrediants:
4 large Portabella mushrooms
1/2 cup olive oil
1 1/2 oz. balsamic vinegar
1 Tbsp garlic puree
1 Tbsp shallot puree
1/4 tsp Kosher salt (to taste)
1/4 tsp white pepper (to taste)
4 each sesame seed buns
2 cups mesculin salad mix
1 medium red onion, sliced
1 medium vine ripened tomato, sliced
8 stalks asparagus, grilled
4 slices cheddar cheese (if desired)
1 Tbsp dill/shallot mayonnaise (if desired)
Dressing:
1 cup mayonnaise
2 Tbsp shallots, finely chopped
1 bunch chopped fresh dill
Directions:
Combine dressing ingredients. Set aside
Combine vinegar, garlic, shallot, salt and pepper. Slowly whisk in olive oil. Pour over mushroom tops (Do not wash mushrooms. To clean, brush the dirt from the tops). Let mushrooms stand in marinade for 20 minutes to 2 hours.
Grill mushrooms for 2 minutes, then place in a baking dish.
Bake at 375 degrees for 15 to 20 minutes until they are soft and juices have been released. Set aside.
Slice and toast buns. Slice mushrooms and place in bun. Top with Dill/Shallot Mayonnaise and/or Cheddar Cheese. Place one slice of onion and tomato on the mushrooms, a small amount of Mesculin salad mix and 2 asparagus. Drizzle with pan juices from the mushrooms and serve warm.
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