Portobello Burger with Shaved Pecorino

This recipe calls for either grilling or roasting the mushrooms. You can find prepared roasted bell peppers, such as Mezzeta brand, near the jarred olives in many markets. Several local artisan bakers produced the olive bread, which can be found in many markets. Country style French bread will work, too.

5 large portobellos (about 1 1/4 pounds)

4 Tbsp olive oil

2 cloves garlic

2 Tbsp balsamic vinegar

salt to taste

4 jarred roasted bell peppers

1 large loaf (about 16 ounces)

crusty black olive bread or 2 small loaves

1/4 pound pecorino cheese

1/4 pound mixed baby greens

1/2 of a 4-ounce package spicy onion or radish sprouts (or substitute alfalfa sprouts)

Prepare a barbecue so the coals are medium-hot, then preheat the grill. Or, preheat the oven to 500 degrees.

Cut off the stems from the portobellos and brush the top of the caps lightly with some of the olive oil. Place the portobellos stem-end up on a work surface.

Finely slice the garlic and slip garlic slivers into the mushroom gills,

Whisk together the rest of the olive oil and the balsamic vinegar, and season with salt and pepper. Drizzle or brush a few teaspoon of this vinaigrette on the mushrooms, and season with a little more salt and pepper.

If you are barbecuing, place the mushroom stem-end up directly on the grill. If you are using the oven, place the mushrooms on an aluminum foil-lined cookie sheet. Cook the mushrooms until they are tender and juicy, about 8 to 10 minutes. Keep warm.

As the mushrooms cook, slice the bread into 8 1-inch thick slices. Either place the slices directly on the grill to toast (keep an eye on them) or toast them in the oven on another cookie sheet until golden, about 5 minutes.

If necessary, remove the membranes and seeds from the roasted peppers.

Trim the rind off the pecorino cheese. Hold a piece of cheese firmly against a cutting board with a narrow end up.

Using a vegetable peeler, shave off very thin slices of the cheese. Don’t press down too hard with the peeler or the slices will be too thick.

Shave enough slices for 2 layers per sandwich and set aside. (You should have some leftover cheese).

To assemble sandwiches, drizzle each piece of toast lightly with vinaigrette. Place a folded red pepper on the bottom of each sandwich, then top with a layer of pecorino.

Add enough hot portobellos to cover (you may have to cut the mushrooms to fit into the burgers).

Place more shaved pecorino on top of the mushroom, then top with some baby greens and sprouts.

Top with the remaining bread.

Serves 4.