06 06
YIELD
6 servings
ACTIVE
20 minutes
TOTAL
35 minutes
6 PORTOBELLO MUSHROOMS (4 TO 5 OZ EACH), STEMS REMOVED, CAPS WIPED WITH A DAMP PAPER TOWEL
SIX ¼-IN.-THICK SLICES FROM 1 LARGE RED ONION (SLICES SLIGHTLY SMALLER THAN MUSHROOM CAPS)
6 TBSP EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR DRIZZLING
1 LOAF CIABATTA BREAD, HALVED HORIZONTALLY AND CUT IN 6 PIECES, OR SIX 4-IN.-SQUARE PIECES HERBED FOCACCIA BREAD
2 TBSP BALSAMIC VINEGAR
1 CLOVE GARLIC, CRUSHED THROUGH A PRESS
½ TSP EACH SALT AND FRESHLY GROUND PEPPER
12 OZ FONTINA CHEESE, CUT IN 6 SLICES
18 LARGE LEAVES FRESH BASIL, PLUS EXTRA FOR GARNISH
6 THICK SLICES BEEFSTEAK TOMATO
Heat outdoor grill. Brush mushrooms and onion slices with 3 Tbsp oil. Grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.
Meanwhile, brush cut sides of bread with 2 Tbsp oil. Grill, cut sides down, 2 minutes or just until lightly toasted. Transfer to a platter; cover with foil to keep warm.
Mix remaining 1 Tbsp oil, the vinegar, garlic, and ¼ tsp each salt and pepper. Using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture. Top each with cheese, 3 basil leaves and a tomato slice. Drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.
Cover grill and cook 2 to 3 minutes or until cheese is melty and soft.
Place a mushroom “burger” on each piece of grilled bread. Cut a few basil leaves in thin strips and sprinkle on burgers for garnish.
Marinated green bean salad
CALORIES 516 TOTAL FAT 32G SATURATED FAT 13G CHOLESTEROL 65MG SODIUM 1,027MG
TOTAL CARBOHYDRATES 43G DIETARY FIBER 3G PROTEIN 22G
