PORTOBELLO MUSHROOM CHEESEBURGERS

PORTOBELLO MUSHROOM CHEESEBURGERS image

Yield 4 servings

Number Of Ingredients 7

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1 tablespoon red wine vinegar or sherry vinegar
Salt and freshly ground pepper to taste
1 garlic clove, green shoot removed, minced or pureed
3 tablespoons extra virgin olive oil
4 large portobello mushrooms, stems removed
1 6-ounce bag baby spinach
4 ½-ounce slices cheddar or Gruyère cheese

Steps:

1. Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach. 2. Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside. 3. Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, fill with a mound of spinach, and place the cheese on top. Continue to cook until the cheese melts.