Portobello Burger
Category: Main Dishes
Servings: 4
This Portobello burger is a perfect alternative to the traditional beef burger, offering a satisfying and flavorful bite. With the earthy taste of grilled portobello mushrooms, complemented by the smoky flavor of scamorza cheese, and the freshness of zucchini, eggplant, and radicchio, this burger brings together a blend of textures and flavors. Ideal for a vegetarian meal or for those seeking a lighter yet fulfilling burger experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Portobello mushrooms | 8 mushrooms |
| Round zucchinis | 100g |
| Round eggplants | 100g |
| Smoked scamorza cheese | 300g |
| Extra virgin olive oil | 50g |
| Mayonnaise | 4 tbsp |
| Radicchio | 4 leaves |
| Rosemary (fresh) | A few sprigs |
| Salt | To taste |
Instructions
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Prepare the Mushrooms: Begin by cleaning the portobello mushrooms. Carefully remove the stems and place the mushrooms in a colander. Sprinkle with salt and allow them to rest while you prepare the vegetables.
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Prepare the Vegetables: Slice the eggplant and zucchini into 7mm thick rounds. Lay them in a colander and sprinkle with salt, allowing them to release excess water for about 30 minutes, just like the mushrooms.
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Herb Preparation: While the vegetables are draining, finely chop the rosemary using a knife, releasing its aromatic oils for later use.
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Rinse the Vegetables and Mushrooms: After the vegetables have released their excess water, rinse them under cold running water to remove the salt. Gently pat the mushrooms dry with a damp cloth to avoid damaging them.
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Prepare the Radicchio and Cheese: Slice the radicchio into thin julienne strips. Cut the scamorza cheese into 4 thick slices.
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Oil the Ingredients: In a small bowl, combine the extra virgin olive oil with the freshly chopped rosemary. Brush both sides of the portobello mushrooms, the scamorza cheese slices, and the zucchini and eggplant rounds with this aromatic olive oil mixture.
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Grilling the Portobellos: Heat a cast-iron grill pan over medium heat. Place the mushrooms on the pan and grill for about 3-4 minutes on each side, until tender and lightly charred. After grilling, gently blot them with a cloth to remove any excess moisture.
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Grilling the Vegetables and Cheese: Grill the zucchini, eggplant, and scamorza cheese slices for 2-3 minutes, or until the cheese has a golden, crispy crust on the surface and the vegetables are tender.
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Assembling the Burger: Begin assembling your Portobello burger by placing one mushroom cap on the plate, gill-side down. Layer with the following ingredients: a slice of scamorza cheese, a few zucchini rounds, a few eggplant slices, some julienned radicchio, and a teaspoon of mayonnaise. Top with another mushroom cap to complete the burger.
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Serving: Serve the Portobello burger immediately, accompanied by your favorite side dishes. Enjoy this flavorful and healthy alternative to a traditional meat burger!
Tips
- You can adjust the vegetable layers based on your preferences. Feel free to add other grilled vegetables like bell peppers or onions.
- If you prefer a stronger smoky flavor, try grilling the scamorza cheese a little longer until it forms a crisp golden crust.
- For a lighter version, you can replace the mayonnaise with a creamy yogurt dressing.
This Portobello burger is an excellent choice for anyone looking to enjoy a satisfying, vegetarian burger full of flavor and texture. The smoky cheese and fresh vegetables provide a balanced and delicious alternative to the classic beef burger.
