Portobello Burgers with Spinach Pesto
- Yield: 4 servings
- Spinach Pesto
- 2cups baby spinach
- 1/4cup walnut pieces, toasted
- 1/4cup grated pecorino Romano or Parmigiano-Reggiano cheese
- 1clove garlic, grated or pasted
- -- a few grates of nutmeg
- -- Kosher salt and pepper
- 1/4 to 1/3cup EVOO (extra-virgin olive oil)
- Portobello Caps
- 4large portobello mushroom caps
- 1/4cup EVOO (extra-virgin olive oil)
- 2tablespoons Worcestershire sauce
- 2tablespoons balsamic vinegar
- 2tablespoons finely chopped rosemary
- 1/2pound fresh mozzarella or smoked fresh mozzarella, thinly sliced
- 4-- crusty rolls, split
- -- Baby spinach leaves
- -- Thinly sliced red onions
- Make the spinach pesto: Place the spinach in a food processor with the walnuts, cheese, garlic, and nutmeg; season with salt and pepper. Turn on the processor and stream in enough EVOO to form a thick pesto.
- Make the portobellos: Brush the portobello caps with a damp towel to clean them. In a large plastic food storage bag, combine the EVOO, Worcestershire sauce, balsamic vinegar, and rosemary. Add the mushroom caps and slush around to coat with seasonings.
- Heat a grill pan or large skillet over medium-high heat. Shake the marinade off the mushrooms and cook the caps, turning once, 10 to 12 minutes, or until well browned on both sides. Season with salt and pepper.
- Top the caps with the mozzarella, remove the pan from the heat, and tent loosely with aluminum foil. Let stand 1 to 2 minutes to melt the cheese.
- Place the mushrooms on the roll bottoms and top with pesto, a mound of baby spinach, and a few slices of red onion.
- Set the roll tops in place.
Copyright © 2012 by Rachael Ray from THE BOOK OF BURGER published by Atria Books, a division of Simon & Schuster, Inc