Monday, August 30, 2010

Portabella Prosciutto Burger

Portabella Pros Burger2

This was such a delicious burger.

Yeah, yeah I know it technically isn't a burger per say....or is it?? I do know that is was damn delicious. I could eat one of these 3 time a week.

I've been making portabella burgers for a long time. It's one of my favorite things to throw on the grill. I usually will grill up a nice big slice of onion to go along with it, but when I made this a small monsoon decided to pass through, so we were grilling these while marble-sized drops of water bombed us. Let's just say the grill was a smokin'. Regardless of the torrential rain, we managed to grill them to perfection.

This was the 2nd Pioneer Woman recipe I made last week. I pretty much followed her recipe but I was a wee bit skeptical about the first step where she soaked the mushrooms in wine. So I did a little experiment. I soaked only half of them in wine, grilled them all up and you know what....no noticeable difference. Next time I'll skip the wine step and save it for drinkin'.

Portabella Pros Burger1

I opted not to make PW's herbed mayonnaise either. It had a wee too much basil in it for me and I felt it might overpower the mushroom, so I used my own herbed mayo. It's my go-to recipe. I make it about once a month and keep a little container of it in the fridge. It's extra special mayo. Now who wouldn't want that on their sammich?

Herbed Mayo
1/2 cup mayonnaise
juice from half a lemon
1 teaspoon fresh parsley, finely chopped
1 teaspoons fresh chives, finely chopped
few springs fresh thyme, finely chopped
1 heaping teaspoon of Dijon mustard
2 cloves of garlic minced

Mix it all together and store in the fridge.


Here's the recipe for PW's Burger. I call them Portabella with an A at the end. PW puts on O at the end. I'm partial to the A and since I'm Italian and I'm pretty sure that Ree is not, I'm stickin' with my A. Ok.

Portabella Prosciutto Burgers
8 whole Large Portobello Mushrooms
1 cup Red Wine (optional)
Olive Oil For Brushing
Salt And Pepper, to taste
4 slices Provolone Cheese
4 slices Prosciutto
4 whole Kaiser Rolls, Split
Extra Basil Leaves or fresh greens

Preparation Instructions
Rinse mushrooms thoroughly. Soak in red wine for 20 to 30 minutes (this is totally optional!)

Grill mushrooms in a grill pan or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the four largest mushrooms. Remove mushrooms from grill and stack the other four mushrooms on top of the cheese-topped mushrooms.

Drizzle griddle with olive oil. Toast kaiser rolls over medium-low heat until very crispy and toasted.

Spread herbed mayonnaise on both the roll. Place the double-decker mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with basil leaves (or fresh greens like I did) and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the roll.

Serve immediately.
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