Grilled Portobello Mushroom Burgers with Roasted Ricotta

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   1.

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   Preheat the oven to 400 degrees F and heat a grill to medium heat.

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   2.

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   Drizzle mushrooms and ciabatta buns with olive oil.

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   Sprinkle mushrooms with kosher salt on both sides.

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   3.

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   Grill the mushrooms, starting face side down for 5 minutes on each side.

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   Grill the buns face side down for the last minute of cooking.

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   4.

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    Meanwhile, cover a sheet pan in a sheet of foil.

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    Make nests for each of the burgers.

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    5.

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    Lay down 4 basil leaves for each nest.

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    6.

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    Divide the fresh ricotta between the 4 nests of basil leaves.

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    7.

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    Add 6 cherry tomato halves, a few rings of shallot and a drizzle of balsamic glaze and a teaspoon of olive oil.

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    Sprinkle it all with kosher salt.

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    8.

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    Roast the ricotta until the mushrooms are done grilling.

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    9.

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    Place the grilled mushroom on the bun.

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    10.

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    Transfer the roasted ricotta, using the basil leaves as the base, to slide it onto the top of the mushroom burger.

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    11.

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    Top with the other half of the bun and eat immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.