August 23, 2010

PW's Portobello-Prosciutto Burgers

I don't know what to say about these burgers other than they were awesome. They were so good, I am literally struck speechless (which does not happen very often). Oh man, every bite was fan-freakin'-tastic! If you love portobello mushrooms, then these babies will be right up your alley. Trust me when I say, this is a great recipe. Pioneer Woman does it again!!!

PW's Portobello-Prosciutto Burgers
Adapted From: The Pioneer Woman Cooks! website

½ cups Mayonnaise
16 whole Basil Leaves
1 garlic clove
juice from 1/2 a lemon
8 whole Large Portobello Mushrooms
1 cup Red Wine (optional)(I used Pinot Noir)
Olive Oil For Brushing
Salt And Pepper, to taste
4 slices Provolone Cheese
4 slices Prosciutto
4 whole buns, split (I used sandwich thins)
Extra Basil Leaves

Clean mushrooms gently by wiping with a wet paper towel to remove excess dirt. Soak mushrooms in red wine for 20 to 30 minutes (this is totally optional). Discard soaking liquid and prepare mushrooms for the grill as instructed below.

Combine mayonnaise, basil, lemon juice, and garlic clove in a food processor or blender. Pulse until basil and the other ingredients are totally mixed in with the mayonnaise. Set aside.

Grill mushrooms in a grill pan or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the four largest mushrooms. Remove mushrooms from grill and stack the other four mushrooms on top of the cheese-topped mushrooms.

Drizzle griddle with olive oil. Toast buns over medium-low heat until very crispy and toasted.

Spread basil mayonnaise generously on both the top and bottom halves of the kaiser roll. Place the double-decker mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with basil leaves and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the bun. Serve immediately and enjoy!

The Result:
As I said, these were soooooo good! They were kinda messy, since the juices from the cooked, marinated mushrooms would ooze out at every bite. This was not a bad thing, by any means...just use plenty of napkins! Yum!!!!

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