Mini Portobello Burgers

Name: Mini Portobello Burgers
Prep time: 10 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 12 medium portobello mushrooms; 2 small Italian eggplants; 2 yellow squash; 2 zucchini; 1/2 tsp. sea salt; 12 mini brioche buns or dinner rolls; 1 1/2 tsp. sesame oil; 1/2 tsp. sesame seeds; 9 oz. Swiss cheese, thinly sliced

By Simone Thor LimPublished: Sep 11, 2007

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Charles Schiller

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

45 mins

Cal/Serv:

280

Each succulent mini burger also features tender grilled zucchini, squash, and eggplant. Serve with oven-fried potatoes and a green salad.

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Ingredients

12 medium portobello mushrooms
2 small Italian eggplants
2 yellow squash
2 zucchini
1/2 tsp. sea salt
12 mini brioche buns or dinner rolls
1 1/2 tsp. sesame oil
1/2 tsp. sesame seeds
9 oz. Swiss cheese, thinly sliced

Directions

1. Step 1Heat grill or grill pan to medium-high heat.
2. Step 2Trim the stems from the mushrooms. Slice the eggplant, squash, and zucchini into 1/4-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side. (Brush with oil as needed to prevent sticking.)
3. Step 3Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.