Grilled Portobello Mushroom Burger with Romesco and Arugula

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   1.

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   Fired up a gas or charcoal grill or indoor grill pan 2.

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   Brush the mushroom caps with olive oil and season with salt.

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   Grill over medium-high heat until soft and nicely browned, about 5 to 8 minutes.

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   Set aside under foil.

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   3.

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   Brush the onion slices with the oil and season with salt.

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   Grill over medium-high heat until charred and soft, about 3 minutes.

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   Set aside under foil.

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    4.

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    Grill the burger buns until toasty, about 2 minutes.

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    5.

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    When ready to serve, return the mushrooms to the grill over medium-low heat and top with the cheese slices.

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    Cover the hood so the cheese can melt.

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    Alternatively, if cooking indoors, place the mushrooms on a baking sheet and melt cheese under the broiler for 1 minute.

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    6.

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    Assemble the burgers: Slather the romesco sauce on both buns, top the bottom half with the mushroom cap, followed by the arugula.

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    Sandwich together and serve with the remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.