canola/olive oil blend
Portobello mushroom caps
red onion, sliced thin
garlic, chopped, don't mince too small or it will burn
part-skim ricotta cheese
pesto, we bought it premade, use your own if you have it
whole wheat rolls
pitted and chopped kalamata olives
- Preheat the oven to 450°F. In a wide bowl, combine the balsamic vinegar with half of the oil blend (2 tablespoons) and some salt and pepper to taste. Toss the Portobello caps in the mixture to coat them. Place the mushrooms on a cookie sheet gill-side up, pour leftover oil/vinegar mixture onto the gills. Place in the oven for about 12 minutes, until they're tender.
- While the mushrooms cook, heat the rest of the oil in a skillet over medium high heat. Add the red onion slices, the garlic, the tomato paste, and some salt and pepper. Mix it quickly together and stir frequently to prevent anything from burning. Let it cook for about 8 minutes to get nice and brown, but reduce the heat if things start to char.
- Combine the ricotta cheese with the pesto in a bowl. When the mushrooms have each finished cooking, spread the ricotta mixture on top of them and return to the oven for one minute. Pour the vegetable stock and olives into the onion mixture, increase the heat to boil it, and let it reduce for a few minutes.
- Assemble the burgers: place a Portobello topped with ricotta on each bun, then top with the onion-olive mixture, then arugula.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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