Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw

• 4 medium-large portabella mushrooms (stalks removed)
• 2 garlic cloves, peeled
• 1 teaspoon thyme leaves
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 4 buns (for burgers)
• 1 tablespoon pesto sauce
• 14 cup ricotta cheese
• 2 cups arugula
• 1 tablespoon balsamic vinegar
• 2 tablespoons reduced-calorie mayonnaise
• 2 scallions, shredded
• 1 small carrot, peeled and julienned
• 1 tablespoon honey

1. Clean and peel the mushrooms.
2. Using a small paring knife, cut slits into the mushrooms.
3. Cut the garlic cloves into thin slices, then push into the holes in the mushrooms.
4. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
5. Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside.
6. Mix all the ingredients for the arugula slaw together in a bowl.
7. Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over.
8. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
9. Spread the buns with the herbed ricotta and add a grilled portobello.
10. Top with a spoonful of arugula slaw, then replace the bun lid and serve.

portabella mushrooms, garlic, thyme, balsamic vinegar, olive oil, buns, pesto sauce, ricotta cheese, arugula, balsamic vinegar, mayonnaise, scallions, carrot, honey

Taken from www.food.com/recipe/grilled-portobello-mushroom-burger-with-ricotta-and-arugula-slaw-467401 (may not work)