Grilled Mushroom "Burgers" on Polenta "Buns"

June 2007
Grilled Mushroom

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Makes: 4 servings

Prep: 15 mins

  • 1 large shallot
  • 1/3 cup smoked almonds (a generous handful)
  • 1/3 cup chopped flat-leaf parsley (a generous handful)
  • 1/3 cup oil-cured sun-dried tomatoes (a generous handful)
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil (EVOO), plus more for brushing
  • 8 small portobello mushroom caps, wiped clean
  • 1 18 ounce tub  prepared plain or sun-dried tomato polenta, cut into 16 equal slices
  • Salt and pepper
  • 8 slices  smoked mozzarella or scamorza cheese
  • 4 ribs celery with leafy tops, thinly sliced
  • 2 bunches  (about 8 ounces) arugula or spinach, chopped (about 4 cups)
  1. Preheat a grill or grill pan to medium-high. Using a food processor, puree 1/4 cup water, the shallot, almonds, parsley, sun-dried tomatoes, vinegar, Worcestershire sauce and mustard. With the machine on, pour in 1/2 cup EVOO to form a smooth, thick dressing. Pour about two-thirds of the dressing into a large bowl. Add the mushroom caps and turn to coat.
  2. Place the mushrooms on the grill, cover the grill (or cover the grill pan with foil) and cook, turning once, 7 minutes total. Brush the polenta slices with EVOO and season with salt and pepper. Grill until just heated through, about 4 minutes. Place the "burgers" on the polenta rounds, top with a slice of cheese and another polenta round and cook until the cheese melts, 1 minute more.
  3. Toss the celery and arugula with the remaining dressing. Serve 2 "burgers" with the salad alongside.
  • Jaboulet Cotes du Rhone Parallele "45" 2005 (France)