Mushroom Burgers With Fontina

mushroom-fotina-burger
Photo by Marcus Nilsson
Mushroom Burgers With Fontina 3.0 15 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 404 calories
    • Fat 21 g
    • Sat Fat 7 g
    • Cholesterol 33 mg
    • Sodium 1,198 mg
    • Protein 15 g
    • Carbohydrate 36 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 162 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Combine the cornichons, capers, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a small bowl.

Drizzle the mushrooms with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Ingredients

  1. Check 3 tablespoons olive oil, plus more for the grate
  2. Check 1/2 cup chopped cornichons
  3. Check 1 tablespoon chopped capers
  4. Check 1 teaspoon red wine vinegar
  5. Check kosher salt and black pepper
  6. Check 8 portobello mushrooms (about 3 pounds total), stems discarded
  7. Check 4 ounces fontina, sliced
  8. Check 4 ciabatta rolls, split
  9. Check 4 leaves romaine lettuce

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Combine the cornichons, capers, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a small bowl.
  3. Drizzle the mushrooms with the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Grill the mushrooms, covered, until tender, 5 to 10 minutes per side. Turn 4 mushrooms stem-side up. Dividing evenly, place the fontina on these 4 mushrooms and top with the remaining mushrooms, stem-side down. Grill, covered, until the fontina is melted, 1 to 2 minutes more.
  5. Hollow out the rolls by scooping out the soft core. Stack the lettuce, burgers, and relish between the rolls.