Grilled Portobello and Cheese Burgers

Grilled Portobello and Cheese Burgers are a delightful vegetarian option for cookouts. Let’s get cooking! 🍔

Ingredients:

• 6 large portobello mushroom caps
• 2 teaspoons dried Italian seasoning
• 1/3 cup plus 1 tablespoon sherry vinegar (divided)
• 6 tablespoons extra-virgin olive oil (divided), plus more for brushing
• 4 teaspoons finely chopped garlic (from about 4 cloves, divided)
• 1/4 cup salted roasted almonds
• 1/4 cup drained sun-dried tomatoes in oil
• 1/4 cup drained jarred roasted red bell peppers, plus liquid from the jar
• 1/8 teaspoon kosher salt
• Neutral oil (such as canola)
• 1 package (20 ounces) part-skim panela cheese (or paneer)
• 1/2 cup labneh (or sour cream)
• 6 burger buns, toasted
• 1 1/2 cups lightly packed baby arugula

Instructions:

1. Marinate the Portobellos:
   • Combine Italian seasoning, 1/3 cup vinegar, 3 tablespoons oil, and 3 teaspoons garlic in a large zip-top plastic bag.
   • Add the portobello caps to the bag and gently turn to coat them with the marinade.
   • Let them stand at room temperature for 15 minutes.
2. Make the Romesco Sauce:
   • In a food processor, process almonds, sun-dried tomatoes, roasted red bell peppers, salt, and the remaining 1 tablespoon vinegar, 3 tablespoons oil, and 1 teaspoon garlic until almost smooth.
   • Add liquid from the bell peppers as needed to help with processing.
3. Grill the Portobellos:
   • Preheat one side of the grill to medium-high (400°F to 450°F) and lightly oil the grates.
   • Pat the cheese dry. If using panela, cut the round in half; then cut each half crosswise into 1/2-inch-thick slices. If using paneer, cut it into 1/2-inch-thick slices.
   • Place the portobellos on the grates on the lit side. Grill until softened and grill marks appear, about 2 to 3 minutes per side.
   • Transfer the portobellos to the unlit side of the grill and continue grilling, covered, until tender, about 2 to 4 minutes per side.
   • Brush the cheese with oil and place it on the grates on the lit side. Grill, covered, until grill marks appear, about 1 to 2 minutes per side.
4. Assemble the Burgers:
   • Spread labneh (or sour cream) over the bottom halves of the toasted buns.
   • Spread the almond mixture over the top halves of the buns.
   • Place the grilled cheese on the labneh, cutting pieces to fit as needed.
   • Stack the portobello caps on top of the cheese.
   • Add a handful of baby arugula.
   • Put the top halves of the buns on and serve!

Enjoy your flavorful Grilled Portobello and Cheese Burgers! 🍽️