My friend Susan Benett taught me how to cook a better portobello mushroom: remove the black insides. Without them, the mushroom stays drier (instead of waterlogged) and better able to hold ingredients. This burger is perfect for the mushroom lover who doesn't want all the carbohydrates found in bread. This calls for making an open-faced burger, but you can cook another four mushroom caps and place them on top, if desired.
Yield: MAKES 4 BURGERS
Olive oil, for the pan
4 portobello caps, stem and gills removed
2 cups baby arugula
8 thin slices tomato
¼ pound smoked mozzarella cheese, thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Lightly oil a baking sheet.
Place the portobello caps on the baking sheet and roast for 10 minutes. Transfer the baking sheet to a heatproof surface.
Top each mushroom with ½ cup arugula, 2 slices tomato and a quarter of the cheese. Sprinkle with the salt and pepper.
Return to the oven and roast until the arugula wilts and the cheese melts, about 5 minutes. Serve immediately.