Smoky Portabella Burger With Sun-Dried Tomatoes and Basil |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom. Ingredients:
2 large portabella mushroom caps |
4 -6 slices sun-dried tomatoes, depending on size |
2 slices smoked gouda cheese or 2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese |
2 hamburger buns |
4 -6 basil leaves, depending on size |
Directions:
1. Remove mushroom stems and wipe down with a damp cloth.
2. Place on heated grill with gill-side down and grill for 10 minutes.
3. Flip and grill for an additional 10 minutes.
4. Place sun-dried tomatoes on the gill-side of the mushroom.
5. Top with cheese and let grill until cheese is melty, about 2-3 minutes.
6. At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
7. Place one mushroom on each bun and top with basil before enjoying!
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