’Bello Burger

Name: ’Bello Burger
Cuisine: American
Ingredients: 4 portobello mushroom caps (stems reserved for another purpose), each about 5 inches in diameter; Olive oil; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; 4 thin slices provolone cheese, each large enough to cover a mushroom cap, at room temperature; 4 thin slices provolone cheese, each large enough to cover a mushroom cap, at room temperature; ⅓ cup mayonnaise; 3 tablespoons prepared pesto; 4 red-ripe tomato slices; 4 large squares focaccia bread, split and toasted, or 4 large crusty rolls, split; 4 large squares focaccia bread, split and toasted, or 4 large crusty rolls, split

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This is a smoked adaptation of one of our favorite grilled veggie sandwiches, hearty enough to satisfy most avowed carnivores.

Ingredients

4 portobello mushroom caps (stems reserved for another purpose), each about 5 inches in diameter
Olive oil
Kosher sa

Americas
United States
Burger
Sandwich
Vegetarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Brush the mushrooms lightly with oil and sprinkle them with salt.
Place the mushrooms in the smoker and cook until they ooze liquid and are cooked through, 20 to 25 minutes. Cover the mushrooms with cheese shortly before removing them from the smoker.
Stir togethe