There is fungus among us. And mold. But oh, they taste so good together. Top these beauties with a few raw sulfery onion rings and you might find yourself peacefully alone without any demanding children in your breathy presence. Then at last, you can finally take that long bubble bath and read that book you’ve been meaning to get to for two years.
I made these two days in a row. I feel so much more peaceful now.
2 Portobello mushroom caps per burger
Salt and pepper
Blue Cheese (Stilton is my favorite)
1. Fill a large bowl with water. Gently remove the mushroom stems and scrape out the gills with a teaspoon. (The kind you eat with). Place the mushrooms in the water and soak for about 30 minutes.
2. Heat the grill to medium heat. Remove the mushrooms from the water brush them well with olive oil. Season the mushrooms with salt and pepper.
3. Place the mushrooms gill side down on the grill and baste with olive oil occasionally so they don’t dry out. Flip once. Cook until they look tender then fill half of them with a good size mound of blue cheese. Sandwich together with another mushroom, underside side down. Cook just until about half the cheese is melted. Then remove to a plate to rest.
4. Toast the buns briefly on the grill. Then slather on a little mayonnaise, top with mushrooms, and a few onion slices.
Warning: Be careful biting into these feisty things. Squirting molten blue cheese is hot! We found that out the hard way.
Recipe by Laura Flowers