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Recipe: Juicy Portobello Burgers

Sandwiches
JUICY PORTOBELLO BURGERS

4 Kaiser Buns or hard rolls
4 large portobello mushrooms, stemmed
6 tablespoons extra virgin olive oil
2 tablespoons fresh thyme OR chopped rosemary leaves
2 garlic cloves, minced very fine
1 small lemon
salt and freshly ground black pepper
1 large tomato, sliced (optional)
fat-free mayonnaise (optional)

Preheat the broiler.

Slice the Kaiser rolls in half and hollow out; save the bread crumbs for another use. Brush the inside of the rolls with a little oil, and broil, oiled side up, until lightly toasted. Set aside.

For best results, although this isn't necessary, trim away most of the dark gills on the underside of each mushrooms cap. Brush the trimmed sides generously with olive oil, and sprinkle with the thyme and garlic.

Place the caps, trimmed side up, under the broiler for about 3 minutes; turn the caps over and broil for another 2 minutes. Since broilers vary, keep your eye on the mushrooms. Remove the caps from broiler, turn gills side up, and season with a small squeeze of lemon juice and salt & pepper to taste.

Place each cap on a roll bottom. Top with the tomato slices and mayonnaise, if desired. Cover with the roll top. Serve warm.

Servings: 4
From: John Gottfried, Gourmet Garage (New York City)
Source: Vegetables Rock!: A Complete Guide for Teenage Vegetarians
MsgID: 061920
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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