Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious. Ingredients:
4 medium-large portabella mushrooms (stalks removed) |
2 garlic cloves, peeled |
1 teaspoon thyme leaves |
2 tablespoons balsamic vinegar |
1 teaspoon olive oil |
4 buns (for burgers) |
1 tablespoon pesto sauce |
1/4 cup ricotta cheese |
2 cups arugula |
1 tablespoon balsamic vinegar |
2 tablespoons reduced-calorie mayonnaise |
2 scallions, shredded |
1 small carrot, peeled and julienned |
1 tablespoon honey |
Directions:
1. Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
2. Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
3. Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
4. Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
5. Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.
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