Grilled Portobello and Spinach Burgers with Basil Mayonnaise
When a plain old brown cremini mushroom grows up, it becomes the delicious and steaky-tasting portobello. The folks around Kennett Square, Pennsylvania, the so-called mushroom capital of the world, like to grill their portobellos and top them with a little spinach. How healthy can you get?
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, herby, meaty, umami
Type of Dishsandwich
- ½ cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 large portobello mushrooms, stems removed
- Kosher salt and freshly ground black pepper
- Ciabatta bread or pita pockets
- Well-washed and tom spinach leaves for topping
Mix together the mayonnaise, garlic, and basil in a small bowl. Set aside to let the flavors develop.
In another small bowl, whisk together the oil and vinegar and brush over the tops of the mushrooms thoroughly. Season with salt and pepper.
Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium.
Cook the mushrooms until tender all the way through. 8 to 10 minutes per side.
Serve on toasted ciabatta bread brushed with olive oil or in warm pita pockets. Top with a dollop of the basil mayonnaise and a handful of tom spinach leaves.
2007 Fred Thompson