Carnivores like me don’t get all the fun with Rachael Ray’s The Book of Burger! Vegans and vegetarians can chow down on mushroom burgers that look so good, I almost would be willing to give up on beef patties. Almost.
And to top it off, her condiments make the whole thing pop.
Portobello Burgers with Spinach Pesto
- 2 packed cups baby spinach
- 1⁄4 cup walnut pieces, toasted
- 1⁄4 cup grated pecorino Romano or Parmigiano-Reggiano cheese (a generous handful)
- 1 clove garlic, grated or pasted (see Tip, page 138)
- A few grates of nutmeg
- Kosher salt and pepper
- 1⁄4 to 1⁄3 cup EVOO (extra-virgin olive oil)
- 4 large portobello mushroom caps
- 1⁄4 cup EVOO (extra-virgin olive oil)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons finely chopped rosemary
- 1⁄2 pound fresh mozzarella or smoked
- fresh mozzarella, thinly sliced
- 4 crusty rolls, split
- Baby spinach leaves
- Thinly sliced red onions
Make the spinach pesto: Place the spinach in a food processor with the walnuts, cheese, garlic, and nutmeg; season with salt and pepper. Turn on the processor and stream in enough EVOO to form a thick pesto.
Make the portobellos: Brush the portobello caps with a damp towel to clean them. In a large plastic food storage bag, combine the EVOO, Worcestershire sauce, balsamic vinegar, and rosemary. Add the mushroom caps and slush around to coat with seasonings.
Heat a grill pan or large skillet over medium-high heat. Shake the marinade off the mushrooms and cook the caps, turning once, 10 to 12 minutes, or until well browned on both sides. Season with salt and pepper. Top the caps with the mozzarella, remove the pan from the heat, and tent loosely with aluminum foil. Let stand 1 to 2 minutes to melt the cheese.
Place the mushrooms on the roll bottoms and top with pesto, a mound of baby spinach, and a few slices of red onion. Set the roll tops in place.