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Grilled Portobello Burgers
with Roasted Garlic Onion Jam
with Roasted Garlic Onion Jam
Ingredients
| * | 4 large portobello mushrooms, brushed clean and stems removed |
| * | Rosemary-scented olive oil or plain olive oil, for brushing |
| * | Kosher salt and freshly ground black pepper |
| * | 4 sesame-seed-topped hamburger buns, split and toasted on grill, if desired |
| * | 4 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam |
| * | Accompaniments: tomato slices, onion slices, lettuce leaves |
Instructions
| 1 | Brush both sides of portobello caps with rosemary oil. |
| 2 | Grill caps, top-side-down, over high heat until grill marked, about 4 minutes. Flip mushrooms over, taking care to avoid flare ups from liquid that may have accumulated in the gills. Grill about 4 minutes more or until mushrooms are tender, but not mushy. Remove from heat and season with salt and pepper. |
| 3 | Toast hamburger buns, if desired. Spread 1 tablespoon of Roasted Onion Garlic Jam onto each toasted bun. Place grilled mushroom on bun and top with desired accompaniments. |
Notes
- Rosemary-scented oil can be found in specialty stores or can be prepared at home.