March 01, 2011

Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula

There's a large portobello mushroom cap hiding under all that ricotta cheese!
That recipe title is a mouthful and so is this mushroom burger. There are so many flavor players in this burger that it's hard to even put into words. On a toasted kaiser roll is a portobello mushroom cap that is marinated in balsamic vinegar and olive oil then roasted in the oven and then smothered with a ricotta cheese and pesto topping. The sweet onion-olive topping is red onions and kalamata olives in a tomato paste. You'd think that would be where someone would stop adding to this burger but not Rachael Ray! Layered on top of the ricotta smothered portobello mushroom cap is two slices of prosciutto and then a handful of arugula.

Heads up: Don't mash the burger down in hopes of "thinning" it out to fit your mouth around this. The ricotta will ooze out of the sides. In fact, Mr. Sideline Chef and I agree that half the amount of ricotta topping could be made since so much of it ends up on your plate instead. Double the sweet onion-olive topping instead, you'll thank me later for that suggestion. If you're looking for a "Meatless Monday" meal you could even leave out the prosciutto but it does add another layer of flavor. The peppery arugula is a must! So much flavor play going on sandwiched between one kaiser roll.
This is one hefty burger and made a meal all on it's own. Adding a salad as a side dish would have been overkill seeing as how I almost had to be rolled to the couch after eating this.

For a quick and easy meal give this mushroom burger a try!

Ricotta Smothered Mushroom "Burgers" with Sweet Onion-Olive Topping, Prosciutto, and Arugula
Rachael Ray's 365: No Repeats A Year of Deliciously Different Dinners
Makes 4 Servings

Stars of the Show:
  • 1/4 cup balsamic vinegar
  • 4 tbsp extra-virgin olive oil, divided
  • salt and black pepper
  • 4 portobello mushroom caps
  • 1 red onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 rounded tbsp tomato paste
  • 1 1/2 cups whole-milk ricotta cheese - I used fat free ricotta cheese.
  • 3 tbsp store bought pesto sauce - I laughed at the fact that she wants you to use store bought pesto sauce. If you make it yourself I promise I won't call you out for it. I used a basil with nuts pesto.
  • 1/2 cup chicken stock
  • 1/3 cup pitted kalamata olives, chopped
  • 4 crusty Kaiser rolls, split in half, and toasted
  • 8 slices prosciutto di Parma (optional)
  • 1 small bunch arugula, washed and trimmed of any thick stems
And Action:

Preheat oven to 450 degrees.

In a large Ziploc bag combine the balsamic vinegar, 2 tbsp olive oil, salt, and pepper. Add the portobello mushroom caps. Zip the bag completely and then shake the bag to coat the mushrooms. Arrange the mushrooms on a baking sheet gill side up. Roast the mushrooms for 12 minutes or until tender and cooked through. While the mushrooms are roasting prepare the caramelized onion topping.

Heat a large skillet over medium-high heat with the remaining 2 tbsp of olive oil. Add the sliced red onions, garlic, tomato paste, salt, and pepper. Cook the onions, stirring frequently for about 8 minutes, or until nice and brown. While the onions are caramelizing prepare the ricotta cheese topping for the mushrooms.

In a bowl, combine the ricotta cheese and pesto well. Once the mushrooms are done roasting for 12 minutes remove them from the oven and divide the ricotta mixture evenly among the 4 mushroom caps onto the gill side. Return to the oven for about another minute just to heat the cheese.

Add the chicken stock and chopped olives to the onions. Turn the heat to high and continue to cook until the stock has reduced almost completely.

Arrange one cheese topped mushroom on the bottom of each split roll. Top the cheese with some of the caramelized onions. Top that with two slices of prosciutto and some arugula. Place the top of the roll on, roll up your sleeves, brace yourself with elbows on the table, lean over your plate, and enjoy!

Marking #10 off of my "Stir the Pot" page. 5 down 19 more to go!

For a chance to win Tru-Kid Cool Conditioner, Silly Shampoo, and Bubbly Body Wash check out Smart Girl Reviews and tell her the Pretend Chef sent you!


Brenda said...

Wow Rochelle!! OMG, does that ever look good. Rachael does it again!!! As annoying as I find her, I have to admit I do love so many of her recipes. I posted a Rachael burger today too, lol. Great minds think alike!

Pretend Chef said...

Brenda - Rachael Ray does deserve a pat on the back for this one! It was such a gourmet tasting burger and so mind blowing! I can't wait to see what you made.

Ang said...

Goodness this looks amazing. I love vegetarian burgers since I don't eat beef really. The olive spread sounds great too.

Mary said...

Oh!My!Goodness! This looks incredible... I don't want my breakfast anymore... I just want THAT! Bookmarked!!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

Anonymous said...

Wow, this looks amazing! I think it's be just as good even without the proscuitto for a meatless meal.

km said...

This looks sooo tasty. I wanna make a veg version.

Pretend Chef said...

Ang - The sweet onion-olive topping was insanely delicious! I think double the amount would be best!

Mary - I am happy you found my blog as well. It would sure make a hearty breakfast!

Anonymous - The prosciutto most definitely could be left off for a meatless version and taste just as good.

km - Would love to hear about how you like it!

Alexandria said...

Since I am finally able to look at and make food again....this. looks. AWESOME!!!. :)

Pretend Chef said...

Alexandria - Pregnancy does a number of things throughout those 9 months to our taste buds and sniffer. I completely understand. Although, I've never ran a food blog while being pregnant. I'm sure it would consist of bland foods such as crackers.

Evan @swEEts said...

Holy delicious! I've made a few of Rachels burgers and they're always amazing! This looks goood

Pretend Chef said...

Evan - I've made two of her burgers and they are incredibly delicious! I am thrilled to keep trying her burger recipes.

Ellie said...

OMG does that look fantastic!!! I cannot wait to try this out. All my favorite ingrediants! YUM, Thanks :)

Pretend Chef said...

Ellie - I have a craving for this burger everytime I see the photo. If you make this you'll have to tell me how you liked it!

julialikesred said...

Buh-RING-it, I could eat this every day.

Pretend Chef said...

Julia - Haha! You are fantastic!

Related Posts Plugin for WordPress, Blogger...