Stuffed Portobello Burgers

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Book Description

In Your Organic Kitchen, chef-author Jesse Ziff Cool has culled 160 recipes from her 25 years in the restaurant business and from her food-loving family to share with the public. Cool is an unabashed believer in organically grown and raised foods: pure foods equal healthier bodies, she says, plus foods raised without pesticides or hormone enhancement.

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Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods

Authors: Jesse Ziff Cool

Date: October 2002

ISBN: 1579546625

Publisher: Rodale Books

Paperback

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Stuffed Portobello Burgers
Recipe from: Your Organic Kitchen
by Jesse Ziff Cool
Cookbook Heaven at Recipelink.com

This recipe was inspired by John Garcia, co-owner of JJ & F Market in my neighborhood. He claims that he has seduced beef-burger eaters into believing that the flavor of this mushroom burger is as good as a meaty one. Even his kids like them, especially when tucked inside slightly warmed whole wheat buns.

Makes 4 servings

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large portobello mushrooms
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1/4 cup red wine
3/4 cup toasted bread crumbs or finely crumbled bread
1 1/2 cups (6 ounces) Monterey Jack cheese, shredded
4 whole wheat buns

Lightly oil the grill rack. Preheat the grill.
In a large bowl, combine the oil, vinegar, garlic, basil, salt, and black pepper. Spoon 2 tablespoons of the marinade into a medium skillet; set both aside.
Remove the stems from the caps of the mushrooms. Chop the stems into fine pieces. Place in a small bowl with the onion and bell pepper.
Using a teaspoon, scrape out and discard the gills of the mushroom caps. Place the mushroom caps in the bowl of marinade, tossing them to coat all sides.
Place the skillet with the marinade over medium heat and warm the marinade. Add the onion mixture and cook for 3 minutes, or until soft. Add the wine and continue cooking for another 3 to 4 minutes. Remove the skillet from the heat, add the bread crumbs, and mix thoroughly.
Place the mushroom caps, stem side down, on the grill and cook for 3 minutes. Remove and place on a platter and generously fill with stuffing. Evenly distribute the cheese on top of each. Return the mushrooms to the grill, stuffed side up. Cover and grill for 8 to 10 minutes, or until warm throughout. Tuck inside the buns.

Per serving: 490 calories, 17 g protein, 42 g carbohydrates, 28 g fat, 54 mg cholesterol, 5 g fiber, 792 mg sodium

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