Portobello Veggie Heaven Cheddar Burger

what you need

• 12 Medium Portobello Mushroom Caps

Vinaigrette

• ¾ cup Extra Virgin Olive Oil
• ¼ cup Balsamic vinegar
• 2 tsp minced garlic
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp oregano
• ½ tsp salt
• ½ tsp freshly ground black pepper

• 12 Ciabatta buns
• 1/2 cup butter melted

Guacamole

• 4 large ripe avocados mashed
• 6 roma tomatoes seeded and finely chopped
• 1 cup minced red onion
• 3 limes zested & juiced
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup chopped cilantro
• ½ tsp chipotle powder

Toppings:

• 12 slices Bothwell Red Hot Chili Pepper Jack
• 12 pieces roasted red pepper
• Thin slices of red radish
• Curly leaf lettuce

Instructions

1. Preheat grill to medium-high, 450–550°F
2. In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
3. Assemble ingredients for guacamole in a medium bowl. Chill until ready.
4. Grill the mushroom caps 6-7 minutes per side or until softened.
5. Brush buns with melted butter and grill, turning often until golden.
6. Top each of the mushroom caps with slice of Thornloe Sundried Tomato & Basil Cheddar return to the grill for 1- 2 minutes & close lid until the cheese has melted.
7. Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.

*Always ensure prior to grilling burgers that your grill is well cleaned and oiled.