Double-Portobello Burgers with Roasted Tomatoes
Roasted plum tomatoes are the "ketchup" for these vegetarian
burgers. Melted sharp provolone between the mushrooms delivers
the oozy cheese factor.
Martha Stewart Living, June 2011
- Prep Time 45 minutes
- Total Time 45 minutes
Yield Makes 4
- 8 portobello mushrooms, stemmed
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
- 5 garlic cloves, thinly sliced
- 1/8 teaspoon crushed red-pepper flakes
- 4 whole-wheat hamburger buns, split
- 2 ounces sharp provolone cheese, grated
- 3 ounces arugula
- Preheat oven to 450 degrees. Arrange mushrooms on a baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with 1/4 teaspoon salt and some pepper. Toss tomatoes with remaining tablespoon oil, the sliced garlic, and crushed red-pepper flakes on a parchment-lined rimmed baking sheet.
- Roast, flipping mushrooms and stirring tomatoes halfway through, for 25 minutes. Transfer tomatoes to a bowl, and toss with reserved juice.
- Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack for 3 minutes. Flip, and top 4 with cheese, then remaining mushrooms. Broil just until cheese melts, about 1 minute.
- Sandwich tomatoes, arugula, and mushrooms between buns.
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