6 Tablespoons Extra Virgin Olive Oil,plus exrta for drizzling
1 Loaf of Ciabatta Bread, halved horizontally and cut in 6 pieces
2 Tablespoons Balsamic Vinegar
1 Clove Garlic, crushed
1/2 Teaspoon Salt and Pepper
12 Ounce Fontina Cheese, cut into 6 slices
18 Large Leaves Fresh Basil
6 Slices of Beefsteak Tomatoes
Instructions
Heat Outdoor Grill. Brush Mushrooms and onions slices with 3 Tablespoons oil. Grill Onion and mushrooms, grill sides down, 12 min. turning after 6 min. or until onion and mushrooms are crisp-tender.
Meanwhile brush cut sides of bread with 2 tablespoons oil. Grill, cut sides down, 2 min. or just until lightly toasted. Transfer to a platter; cover with foil to keep warm.
Mix remaining 1 Tablespoon oil, vinegar, garlic, and 1/4 teaspoon each pepper and salt. Using a spatula, place an onion slice in th cavity of each mushroom and brush with vinegar mixture. Top each with cheese, 3 basil leaves and sprinkle with remaining salt an pepper.
Cover grill and cook 2 to 3 min. or until cheese is melty and soft. To serve: Place a mushroom burger on each piece of grilled bread. Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.
Originally Submitted
10/7/2007
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