Posts Tagged ‘caprese’

Portabella and Halloumi “Burgers” (Foodservice portion)

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Yield: 20 servings

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

  • 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
  • 1/2 cup olive oil, divided
  • 4 onions, sliced
  • 4 bell peppers, sliced into strips
  • 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
  • 2 cups micro herbs to garnish

Directions

1.  Heat oven to 350°F.  Arrange portabella mushroom caps on sheet pans.  Drizzle with 1/4 cup of olive oil, turning to coat.  Turn gill side down and bake 15 minutes or until just cooked through.

2.  Meanwhile, heat 2 tablespoons oil in large nonstick skillet.  Sautee onions until tender and beginning to brown.  Add peppers and continue to cook until tender.  Keep warm.

3.  Heat another nonstick skillet or flat top grill with remaining olive oil.  Working in batches as needed, arrange haloumi in a single layer in hot oil.  Cook for 4 to 6 turning once or until well browned on both sides.

4.  Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up.  Top each with some of the onion and pepper mixture, then top each with a slice of haloumi.  Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.

Tip:  Serve with your favorite potato wedges, chips or fries.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Family portion

Portabella and Halloumi “Burgers”

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves

Directions

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and dry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Foodservice portion

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mushroom Turkey Burger

Mushroom Turkey Burger

Mini Mushroom Burgers

Mini Mushroom Burgers