Stuffed Portabella ' Burgers '

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 portabella mushrooms (4-5 ounces each, stems removed, caps wiped with a damp paper towel)
• 1 large red onion (6 1/4-inch slices, slightly smaller than mushroom caps)
• 6 tablespoons extra virgin olive oil, plus extra
• extra virgin olive oil, for drizzling
• 1 loaf ciabatta, halved horizontally and cut in 6 pieces or 24 inches square pieces herbed focaccia bread
• 2 tablespoons balsamic vinegar
• 1 garlic clove, crushed through a press
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 12 ounces fontina cheese, cut in 6 slices
• 18 large fresh basil leaves, plus extra for garnish
• 6 slices beefsteak tomatoes

Recipe

• 1 heat outdoor grill.
• 2 brush mushrooms and onion slices with 3 t oil.
• 3 grill onion and mushrooms, gill sides down, 12 minutes, turning after 6 minutes, or until onion and mushrooms are crisp-tender.
• 4 meanwhile brush cut sides of bread with 2 t oil.
• 5 grill, cut sides down, 2 minutes or just until lightly toasted.
• 6 transfer to a platter, cover with foil to keep warm.
• 7 mix remaining 1 t oil, the vinegar, garlic and 1/4 t each salt and pepper.
• 8 using a spatula, place an onion slice in the cavity of each mushroom and brush with vinegar mixture.
• 9 top each with cheese, 3 basil leaves and a tomato slice.
• 10 drizzle tomatoes with oil, if desired, and sprinkle with remaining salt and pepper.
• 11 cover grill and cook 2-3 minutes or until cheese is melty and soft.
• 12 to serve: place a mushroom 'burger' on each piece of grilled bread.
• 13 cut a few basil leaves in thin strips and sprinkle on burgers for garnish.