Grilled Portobello Burgers

Name: Grilled Portobello Burgers
Yield: Serves 4
Ingredients: 4 , portobello mushrooms (4 to 5 inches in diameter), stems and gills removed; 1/2 cup, extra-virgin olive oil; 3 tablespoons, red wine vinegar; 1 , garlic clove, minced; , Salt and pepper; 4 ounces, feta cheese, crumbled (1 cup); 1/2 cup, jarred roasted red peppers, patted dry and chopped; 1/2 cup, oil-packed sun-dried tomatoes, patted dry and chopped; 1/2 cup, mayonnaise; 1/2 cup, chopped fresh basil; 4 (1/2-inch-thick) slices, red onion; 4 kaiser, rolls, split; 1 ounce (1 cup), baby arugula

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By Rebeccah Marsters

Appears in Cook's Country June/July 2014

There’s just one problem with most portobello mushroom burgers: They have almost no resemblance to a burger.

SERVES4

WHY THIS RECIPE WORKS

For a grilled mushroom burger that will please even the staunchest beef lover, we start with meaty portobello caps. Scraping out the dark gills prevents off-flavors, and crosshatching the tops of the caps tenderizes the often rubbery mushro...

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