Prepare your yogurt pesto spread ahead of time so its ready when you need it.
Yogurt Pesto Spread:
1 cup fresh basil
2 cloves garlic
8 oz package pine nuts
1/2 c plain greek yogurt
dash of salt
extra virgin olive oil
Place basil, garlic, pine nuts, and salt in a blender with about 4 tbsp olive oil and blend well. Add more olive oil a little at a time until you reach your desired consistency. You don't want to drown it but it should be able to spread. You may use this as pesto or add it to greek yogurt for a creamy spread for sandwiches. In this case you will add 1 tsp pesto to 1/2 cup greek yogurt until it reaches your desired flavor. I like pesto so I use about 4 tsp to a 1/2 cup of yogurt. You may use more or less.
Portabella Mushroom Burgers
4 large portabella caps
1 large red bell pepper
4 slices smoked provolone or gouda cheese
4 ciabata buns
4 tbsp yogurt pesto spread
Montreal steak seasoning
extra virgin olive oil
Okay first you will want to prepare your grill, then thoroughly rinse your mushroom caps and bell pepper. You will roast the bell pepper by burning the skin on the grill. Yes I said you will burn it! I mean CHARD! Totally black! Then place it into a sandwich bag and set aside.
Then prepare your mushroom caps by drying the surface with paper towel, then brush both sides generously with olive oil, gently rub on some Montreal steak seasoning. Place the mushroom cap side down on the hot grill and grill for 7 minutes. While you let that sit, use a paper towel to peel all the burnt skin from the red pepper. You should have a beautifully roasted bell pepper completely peeled. Then cut the pepper into strips, removing the center stem and seeds, set aside. Cut the ciabata buns in half, brush with olive oil and set aside near the grill. Pay attention to the time and turn the mushroom caps over after 7 minutes have passed, cook for an additional 5 minutes. During the last 5 minutes place your ciabata buns on the grill to toast. Turn the cap over one last time and divide the red pepper among each of the caps then top with provolone or gouda. Place cap onto the bottom half of a ciabata bun, dress the top bun with 1 tbsp yogurt pesto spread, and place it on the mushroom. ENJOY!!
Serving suggestions: I like this served with traditional hamburger and fry sides but have also enjoyed it with many non traditional side as well. In this picture we have Paneer Masala Kabobs (recipe to follow in a later blog) with a creamy sweet mango and coriander chutney, and a traditional Indian Mango Lassi.
