Portobello Veggie Heaven Cheddar Burger
12 Medium Portobello Mushroom Caps
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
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
12 slices Bothwell Red Hot Chili Pepper Jack
12 pieces roasted red pepper
Thin slices of red radish
Curly leaf lettuce
Preheat grill to medium-high, 450–550°F
In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
Assemble ingredients for guacamole in a medium bowl. Chill until ready.
Grill the mushroom caps 6-7 minutes per side or until softened.
Brush buns with melted butter and grill, turning often until golden.
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.
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.