People never know what to expect when they come over to my house for a barbecue (or even a VBQ). Will it be mystery meatless meat I’m taste-testing on my family? (One time after I served him steakless steak, my brother looked into filing for emancipation from my vegetarian-supportive family.) Or will it be an Indian-inspired dish that I’m hoping will open up my friends’ senses? Whatever it is, I always like to keep my guests guessing.
But sometimes I throw them a curveball and go traditional with my barbecue choices: burgers. But these aren’t just any burgers: Thick portobello mushroom caps get dotted with goat cheese and slathered with sweet caramelized onions and then piled onto a fluffy, toasty Companion bun.
It’s an easy dish to make for a large group and pairs well with a fruit or grain salad. The portobellos act like a cup, scooping up that tangy goat cheese and those low-and-slow cooked onions. Add that peppery bite of arugula on top and your Monday night barbecue guests will be steering clear of Pappy’s until, well, just tell them not to go on a Monday. That day is reserved for dining meatless.
Portobello Mushroom Burgers
Courtesy of Emily Luten
4 Servings
Extra-virgin olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
½ cup dry white wine
4 portobello mushrooms, washed and patted dry, stems removed
4 hamburger buns (from Companion)
Salt and freshly ground black pepper to taste
6 oz. arugula
4 to 8 Tbsp. goat cheese, depending on preference
• Light the grill. If you’re using a charcoal grill, let the coals die down to where they are red but not over an open flame. If you’re using an electric grill, light it to medium heat.
• Meanwhile, in a medium skillet, drizzle 2 tablespoons of olive oil over medium heat. Add the onions and garlic and saute. Once the oil is sizzling, pour the wine into the mixture. Saute, making sure the onions and garlic do not burn. Season to taste with salt and pepper until the onion is slightly translucent and all of the liquid has evaporated. Remove from heat and set aside.
• Drizzle ½ tablespoon of olive oil on each side of the mushrooms and season with salt and pepper.
• Place on the grill for about 15 minutes, turning the mushrooms halfway through cooking. Remove from heat and keep warm.
• Place the open buns on the grill for just a couple minutes, turning to toast both sides and being careful not to burn the bread.
• Place 4 bun halves face up on a plate. Top each with a bit of arugula and a grilled mushroom cap, stem-side-up. Scoop the caramelized onion mixture into the mushroom cavity. Top with 1 to 2 tablespoons of goat cheese.
• Serve immediately.
This article appears in July 2012.