Earlier this morning I gathered ingredients to make portobello mushroom sandwiches and raced down to the TV station in Chicopee. Outside the on set, I chopped nearly a head of garlic, a jalapeno, and a tomato before the cameras rolled. The mushrooms are filled with garlic slivers, brushed with balsamic vinegar and olive oil, then seasoned with salt and pepper before hitting the grill. Next come the sauces: sun-dried tomato paste (really a mildly spiced ketchup) and basil aioli. Spoon each sauce on either end of a hamburger bun, add arugula and tomato slices along with a grilled portobello, and summer is here.
My only regret was not doubling the recipe. These ‘shroom burgers are dyn-o-mite.