PORTABELLA BURGERS

Buy mushrooms with stems trimmed, or trim the stems and save for other uses.

4 portabella mushroom caps (about 5 in. wide; 1 to 1 1/4 lb. total)
1 to 2 tablespoons olive oil
2/3 to 3/4 cup canned peeled roasted red peppers, coarsely chopped
1/4 pound thin-sliced Swiss cheese
4 round sandwich buns (about 4 in. wide; 3/4 lb. total)
Butter or margarine (optional)
Salt and pepper
1 to 2 cup watercress leaves, rinsed and drained

Rinse and drain mushrooms, then rub lightly with oil.

Lay the mushroom caps, cup (gill) sides down, on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.

Cook until juices start to drip from the mushroom caps, about 5 minutes. Turn caps over and continue to cook until mushrooms are flexible and no longer firm when pressed, 5 to 7 minutes longer.

Lay an equal portion of the red peppers in each cap and cover with cheese. Continue cooking until cheese melts, about 3 minutes.

As cheese melts, split buns, butter if desired, and lay cut sides down on grill until lightly toasted.

Set a mushroom cap on each bun base, season with salt and pepper to taste, add a mound of watercress, and cover with the bun top.

Makes 4 servings
Source: Sunset, July 1998