Thursday, 1 August 2013

Caprese Portobello Burgers

I love a good Caprese salad - mozzarella, tomato, and basil are a great combination. However, I also love to get creative in the kitchen and making a Caprese salad night after night is not very creative. So when I learned a new recipe for a homemade basil mayonnaise, I couldn't resist making a play on one of my favourite salads by turning it into a sandwich. 

The basil mayonnaise turned out so delicious and the mushrooms were a perfect vessel for a warm tomato and cheese mixture that I know I'll be making this dish again and again. 

Caprese Portobello Burger -serves 4

4 buns
4 large portobello mushrooms
1/2 cup grape tomatoes
1/3 cup grated mozzarella cheese
Olive oil, to brush mushrooms
1 egg yolk, at room temperature
2 tablespoons lemon juice
1/4 cup grated Parmesan cheese
1/4 cup basil
3/4 cup olive oil
2 teaspoons Dijon mustard
Salt, to taste

1. Take the stems off the mushrooms and finely chop them, set aside. Scoop the gills from the mushrooms and discard.

2. Lightly brush both sides of the mushrooms with olive oil and grill at medium low heat cap side down for about 5-10 minutes or until there are grill marks on the mushrooms.

3. While the mushrooms are grilling, roughly chop the tomatoes and toss with the mozzarella and chopped mushroom stems. Season with a little salt.

4. Flip the mushroom caps and place on the top level of the grill. Divide the tomato and mozzarella mixture between them, close the barbecue lid, and cook on low until the cheese melts, about 5 more minutes.

5. Make your basil mayonnaise. Combine egg yolk, lemon juice, Parmesan cheese, mustard, basil, and garlic in a food processor. Pulse to combine. Slowly pour the oil in and continue to pulse until a thick emulsified mayonnaise forms, about 30-60 seconds.

6. Layer up your Caprese Portobello Burgers. Place one mushroom on the bottom half of each bun  and spread the top roll with some basil mayonnaise. Sandwich together and enjoy!

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