Double-Portobello Burgers with Roasted Tomatoes

Name: Double-Portobello Burgers with Roasted Tomatoes
Prep time: 45 min
Total time: 45 min
Ingredients: 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; 0.125 teaspoon crushed red-pepper flakes; 4 whole-wheat hamburger buns, split; 2 ounces sharp provolone cheese, grated; 3 ounces arugula

3.2

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By

Martha Stewart Test Kitchen

Updated on August 19, 2022

Prep Time:

45 mins

Total Time:

45 mins

Yield:

4

Roasted plum tomatoes are the "ketchup" for these vegetarian burgers. Melted sharp provolone between the mushrooms delivers the oozy cheese factor.

Ingredients

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
⅛ teaspoon crushed red-pepper flakes
4 whole-wheat hamburger buns, split
2 ounces sharp provolone cheese, grated
3 ounces arugula

Directions

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.