Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 206 :: FROM THE GARDEN
PORTOBELLO MUSHROOM CHEESE BURGERS
Source: Adapted from How to Grill, pg. 378
Method: Direct Grilling
Advance
Preparation: 
Category: Vegetarian
Ingredients:
4 large Portobello mushrooms (8 to 10 ounces each)
2 large cloves garlic, slivered
1 ounce Romano cheese, cut into slivers
1 to 2 sprigs of fresh basil, leaves rolled into tiny cigars, then cut in quarters if too large
2 tablespoons pine nuts
Coarse salt
Freshly ground black pepper
4 ounces Taleggio cheese, chilled
Pesto Sauce (recipe follows)

Directions:
Trim the stems off the portobellos. Wipe clean with a damp paper towel. Using a small knife or a skewer, make a series of holes in the gill-side of the mushroom caps, about 1/2 inch apart. Insert garlic slivers in some of the holes, Romano cheese slivers in some,
basil in some, and pine nuts in the remaining holes.

Spread some of the pesto sauce on the bottom of a platter or baking dish. Arrange the mushroom caps on it, and swish them around to coat the bottoms evenly. Spoon the remaining marinade over the
Portobellos. Let them marinate, covered, for as little as 30 minutes or as long as 3 hours.

Set up the grill for direct grilling, keeping one zone cool, and preheat to high.

When ready to cook, remove the mushroom caps from the marinade and wipe off any excess. Arrange the mushroom caps on the hot grate, gill-side down, and grill for 3 minutes. Then turn the caps over and continue grilling until the caps are browned and very tender, 4 to 6 minutes, rotating after 2 minutes to create grill marks. Divide the taleggio cheese among the caps (the gill-side should be up) and move to the cooler side of the grill until the cheese melts. Serve at once.

4 cloves garlic, peeled
1 bunch basil, washed, shaken and stemmed
1/2 cup pine nuts
4 ounces imported romano cheese, cut into 1/2 inch pieces
1/4 cup lemon juice
3/4 cup extra virgin olive oil
coarse salt and freshly ground black pepper

Puree the garlic, basil, pine nuts, and cheese in a food processor, running the machine in short bursts. With the machine running, work in the lemon juice and olive oil, and salt and pepper to taste.
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