Grilled Portabella Burger with Fontina and Basil

3 tbs. Lemon Juice
2 tbs. Olive Oil
1 tsp. Garlic, minced
1/4 tsp. Salt
3/4 tsp. Coarsely Ground Black Pepper, divided
4 medium Portabella Mushroom Caps, stems removed
1 cup Fontina Cheese, shredded
1/2 tsp. Dried Oregano Leaves, crushed
4 split Crusty Rolls
1 tbs. Fresh Basil, chopped

Preheat grill or broilder. In a small bowl whisk together lemon juice, olive oil, garlic, salt and 1/4 tsp. black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing. Place mushrooms on a grill or a broiler rack pan, rounded-side up; cook for 3 minutes. Turn mushrooms stem-side up; sprinkle with cheese, oregano and remaining 1/2 tsp. black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes. To serve: Place each mushroom into a roll and sprinkle with basil. Top with sliced tomato and red onino, if desired. Serve immediately.

Yield: 4 Portions

White Mushrooms
WHITE Mushrooms
Good source of:
  • Riboflavin and Pantothenic Acid, which aid metabolism
  • Selenium, an antioxidant
  • Copper, an essential nutrient

Use white mushrooms sliced in salads, sautéed on burgers, pizza and pasta, added to egg dishes, quesadillas and stir-fries. A flavor that intensifies when cooked makes them perfect for slow cookers, soups and curries.