27 Jun Go Breadless Series: Portabella Halloumi Burgers
JUAN SAYS: Here is the recipe we found on mushroominfo.com, which was made by Shaina Olmanson, a food writer, home cook and photographer behind Food for My Family and Olmanson Photography.
Portabella and Halloumi “Burgers”
- 4 portabella mushroom caps with stems removed
- 3 ½ tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 thin slices halloumi
- 2 thick slices tomato
- Sea salt and pepper
- 1 handful basil leaves
Heat grill to medium-high heat (about 450 degrees). Wash mushroom caps and cry. In a shallow bowl, combine the balsamic vinegar and olive oil. Place mushrooms gill side down in the mixture.
When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat. Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable. Sprinkle salt and pepper onto the tomato to taste.
Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves. Wrap and serve hot.
Makes 2 servings.