4 Portobello mushroom caps
1/3 c. Cilantro & Red Onion Olive oil
4 Tbsp. Traditional Balsamic
1 - 8 oz. jar of sun-dried tomatoes in oil
8 oz. of baby spinach
1 red onion, sliced into 1/4-inch rounds
Saltwest Naturals Roasted Garlic Sea Salt
4 hamburger buns
Wipe the mushrooms clean with a damp paper towel (be careful not to get the mushrooms wet). Remove stems by breaking off or cutting off (you can use for another purpose, chopped and sautéed or for making stock.) Place caps in the palm of your hand gill side up. Remove the gills by scraping them out with a teaspoon, gently.
In a small bowl combine Cilantro & Red Onion Olive Oil and Traditional Balsamic. Place mushroom caps on plate with the cleaned out gill side up. Pour mixture evenly over the mushroom caps and let sit for 1 hour.
Prepare your grill for high, direct heat. While the grill is heating, if you wish, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate. The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off. Or you can use raw baby spinach, your choice.
Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps on the grill, top side down first. Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side. Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted.
To assemble, spread some mayonnaise on each bun. Put a Portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion. Serve at once.
*Tested in BBQ Cooking Class