Vegetarian cookouts just got tastier with this garlic-and-herb portobello caps recipe, a delightful substitute for traditional burger patties. These grilled portobello burgers are packed with flavor thanks to a simple marinade of Italian seasoning, sherry vinegar, oil, and loads of fresh garlic, which permeates the mushrooms with a rich taste. Allow the mushrooms to soak in the marinade for 15 minutes as you prepare a vibrant romesco sauce using almonds, sun-dried tomatoes, and roasted red bell peppers.
For the cheese component, there is panela, a mild Mexican cheese that softens beautifully on the grill. It pairs with a generous spread of labneh, a creamy, thick yogurt from the Middle East, making the sandwiches rich and satisfying. Remember, don’t remove the gills from the portobello caps – they help maintain the mushroom’s structure during grilling and add substance to the burger.
If panela cheese isn’t available, paneer is a worthy substitute, or opt for fresh mozzarella and skip grilling it. Likewise, if labneh is hard to come by, sour cream or plain Greek yogurt make fine alternatives. Enjoy the immediate freshness and warmth of these sandwiches straight from the grill, though the romesco sauce can be made up to three days ahead and stored in the refrigerator. These grilled delights promise to be a standout at any vegetarian gathering.
Preparation:
Combine Italian seasoning, 1/3 cup of vinegar, 3 tablespoons of oil, and 3 teaspoons of garlic in a large zip-top bag, adding the portobello caps for an even coat. After letting them marinate at room temperature, process the almonds, tomatoes, and bell peppers with salt, the rest of the vinegar, oil, and garlic to form a nearly smooth sauce, adjusting consistency with bell pepper juice if needed.
On a preheated grill, set to medium-high, lightly oil the grates. Dry the cheese and slice according to its type—panela or paneer. Grill the portobellos on both sides until grill marks appear, then shift to an unlit section to tenderize. Brush the cheese slices with oil and grill until marked.
To assemble, spread labneh over the lower half of a toasted bun, spoon almond sauce on the top half, fit cheese slices, and stack with portobellos and arugula. Complete with the top bun slice for a satisfying serving.
