DOUBLE-PORTOBELLO BURGERS WITH ROASTED TOMATOES
Roasted plum tomatoes are the "ketchup" for these vegetarianburgers. Melted sharp provolone between the mushrooms deliversthe oozy cheese factor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 45m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Arrange mushrooms on a baking sheet, stem sides down, and brush with 1 tablespoon oil. Season with 1/4 teaspoon salt and some pepper. Toss tomatoes with remaining tablespoon oil, the sliced garlic, and crushed red-pepper flakes on a parchment-lined rimmed baking sheet.
- Roast, flipping mushrooms and stirring tomatoes halfway through, for 25 minutes. Transfer tomatoes to a bowl, and toss with reserved juice.
- Heat broiler. Toast buns, cut sides up, on a baking sheet for about 45 seconds. Broil mushrooms on center rack for 3 minutes. Flip, and top 4 with cheese, then remaining mushrooms. Broil just until cheese melts, about 1 minute.
- Sandwich tomatoes, arugula, and mushrooms between buns.
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