Portobello Mushroom Burgers

Instructions

Coat the portobello mushrooms lightly with the olive oil. Cover with salt, pepper, oregano and garlic salt. Set aside. Heat the grill on medium-high. Once the grill is hot, place two to three tablespoons of the olive oil on the mushrooms. Cook until heated through. Add the achiote salsa to the underside of the mushroom and top with grilled red onions and two pieces of mozzarella cheese. Leave mushrooms on grill until the cheese is melted. Serve on a bun with your choice of toppings.


Dice all of the ingredients finely. Add to a skillet and cook down to a paste, adding the salt, pepper and achiote paste. You can add this to a small food processor to blend it more after cooking it down if needed.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 2

Ingredients

4 large portobello mushrooms

Salt and freshly ground black pepper

1/4 tsp fresh oregano

1/2 tsp garlic powder

Extra-virgin olive oil

8 slices mozzarella cheese

1 red onion

Achiote tomato salsa (see recipe) or red pepper-eggplant paste from Tatyanas

Achiote Tomato Salsa

2 Roma tomatoes

3 medium Big Boys

5 cayenne peppers

2 Anaheim chile peppers

1 large jalapeno

1 large green bell pepper

1 dozen cherry tomatoes

1/4 tablespoon sea salt

1/2 tablespoon fresh ground back pepper

2 freshly squeezed limes

1/2 purple onion

of a brick of achiote paste

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