Sandwich Recipes from Sage Hill Farms

Organic Portobello Burgers

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
2 tablespoons chopped fresh basil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 large organic Portobello mushrooms
1 small sweet onion, finely chopped
1 small red bell pepper, finely chopped
¼ cup red wine
¾ cup toasted bread crumbs or finely crumbled bread
1½ cups (6 ounces) Monterey Jack cheese, shredded
4 organic buns

Lightly oil the grill rack. Preheat the grill.

In a large bowl, combine the oil, vinegar, garlic, basil, salt, and black pepper. Spoon 2 tablespoons of the marinade into a medium skillet; set both aside.

Remove the stems from the caps of the mushrooms. Chop the stems into fine pieces. Place in a small bowl with the onion and bell pepper.

Using a teaspoon, scrape out and discard the gills of the mushroom caps. Place the mushroom caps in the bowl of marinade, tossing them to coat all sides.

Place the skillet with the marinade over medium heat and warm the marinade. Add the onion mixture and cook for 3 minutes, or until soft. Add the wine and continue cooking for another 3 to 4 minutes. Remove the skillet from the heat, add the bread crumbs, and mix thoroughly.

Place the mushroom caps, stem side down, on the grill and cook for 3 minutes. Remove and place on a platter and generously fill with stuffing. Evenly distribute the cheese on top of each. Return the mushrooms to the grill, stuffed side up. Cover and grill for 8 to 10 minutes, or until warm throughout. Tuck inside the buns.

Makes 4 servings