Grilled Portobello Mushroom Burger with Romesco and Arugula

• 5 Portobello Mushroom Caps, Stems Removed
• Olive Oil
• Sea Salt
• 1 Small Red Onion, Thinly Sliced
• 4 Burger Buns (I Used Canyon Bakehouse Gluten-Free Rolls)
• 4 slices Young Manchego Or Mild Cheddar Cheese
• 1/2 cups Romesco Sauce
• 1 cup Baby Arugula, Or As Needed

1. 1.
2. Fired up a gas or charcoal grill or indoor grill pan 2.
3. Brush the mushroom caps with olive oil and season with salt.
4. Grill over medium-high heat until soft and nicely browned, about 5 to 8 minutes.
5. Set aside under foil.
6. 3.
7. Brush the onion slices with the oil and season with salt.
8. Grill over medium-high heat until charred and soft, about 3 minutes.
9. Set aside under foil.
10. 4.
11. Grill the burger buns until toasty, about 2 minutes.
12. 5.
13. When ready to serve, return the mushrooms to the grill over medium-low heat and top with the cheese slices.
14. Cover the hood so the cheese can melt.
15. Alternatively, if cooking indoors, place the mushrooms on a baking sheet and melt cheese under the broiler for 1 minute.
16. 6.
17. Assemble the burgers: Slather the romesco sauce on both buns, top the bottom half with the mushroom cap, followed by the arugula.
18. Sandwich together and serve with the remaining sauce on the side.

mushroom, olive oil, salt, red onion, burger, manchego, romesco sauce, arugula

Taken from tastykitchen.com/recipes/main-courses/grilled-portobello-mushroom-burger-with-romesco-and-arugula/ (may not work)