Gail Nuber | CoServ

Color me surprised—this meatless burger was a delight! It’s big and juicy with earthy umami flavor that even my meat-loving husband enjoyed. The grilled portobellos are meaty and delicious and cook quickly.

—Vianney Rodriguez, Food Editor

4 portobello mushrooms, stems removed
4 ciabatta rolls, sliced in half
1 tablespoon olive oil, divided use
1 cup crumbled feta cheese
1 small red bell pepper, diced
1/2 cup tzatziki
1 cup shredded lettuce
1 large tomato, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 small bunch fresh dill, chopped

1. Preheat grill to high.

2. Gently wipe portobellos with a damp paper towel to clean.

3. Brush the rolls with olive oil. Grill rolls 1 minute, then move them to the warming rack. Brush the grates with the remaining oil. Grill mushrooms, gills down, 3 minutes.

4. Flip mushrooms and evenly fill each with 1/4 cup feta and 1/4 of the bell pepper. Grill an additional 3 minutes and remove from grill.

5. Spread 2 tablespoons tzatziki over each bottom bun. Top with lettuce and sliced tomato. Season each mushroom with salt and pepper. Place mushroom on top of tomato, add chopped dill and top with bun.

Makes 4 burgers.