Grilled beefy, portabella 'cheeseburgers' served on toasted hamburger buns.
4 portabella caps, 3 to 4-inches in diameter
Salt to taste
1 tablespoon peanut oil
4 slices American or Jack cheese
4 hamburger buns, split and toasted
Suggested Toppings: mayonnaise, mustard, ketchup, lettuce, slices of tomato and onion, and pickles
- Cut off any residual stems from the caps so that the caps will lie flat. Lightly salt the grill side of the caps.
- Place a 10 to 12 inch non-stick pan over high heat and add the oil. Before the oil starts smoking, add the caps, gill side down. Reduce the heat to medium and let the caps cook for 2 minutes.
- Turn the caps and cook for 1 minute more. Carefully place the cheese inside the caps and cover the pan with a lid and cook for another minute, until the cheese is melted.
- Transfer the caps to the buns and add any of your favorite toppings as desired. Cover with the other half of the bun and serve.
Makes 4 servings.