Friday, October 19, 2007

Stuffed Portobello Mushroom Burgers

In an attempt to eat less red meat, we're having at least one, if not two, vegetarian meals a week. We've made portobello mushroom burgers before but this time DH wanted a twist. So I made up a stuffing and they turned out delicious!

Stuffed Portobello Mushroom Burgers

1/2 cup feta cheese
1 shallot
1 red bell pepper, deseeded and sliced into quarters
bread crumbs

Other ingredients:
3 Portobello mushroom caps, with stems and gills removed
1 medium onion, sliced
Whole wheat hamburger buns

Roast the red pepper, shallot and onion (I did this under the broiler for about 5-10 minutes).

Meanwhile, pulse feta in a food processor with enough milk to get a slightly creamy consistency. Don't add too much milk - the juice from the veggies will add more moisture.

Blend in the shallot and half of the red pepper. Empty into a bowl. Add about 1/4 - 1/3 cup of bread crumbs until mixture achieves desired consistency (mine looked about as firm as hamburger meat).

Stuff into mushroom caps. Grill until done (I used the George Foreman grill - watch them CAREFULLY or they will disintegrate into pancakes).

I served them up burger style, topping with swiss cheese, roasted onions and more red peppers. But I'm sure you could serve them straight up.

The Stuffing also would make a great generic mushroom stuffing. You could also convert it to a dip easily (don't add the breadcrumbs or extra milk).

Wine Pairing: I served this with a Louis Jadot Chardonnay Bourgogne

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