Servings: 4
Start to finish: 1 hour
2 tablespoons plus 2 teaspoons fresh lime juice, divided
3 tablespoons vegetable oil
2 teaspoons minced garlic, divided
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
4 large portobello mushrooms, stems and gills removed
1/2 cup mayonnaise
3/4 teaspoon smoked paprika
4 chopped, peeled, roasted Hatch chilies (about 1 cup) or 1 cup canned green chilies
4 thin slices sharp cheddar (about 3 ounces total)
1 cup crushed tortilla chips
4 hamburger buns
2 tablespoons melted butter for brushing on the buns
Preheat the grill to medium.
In a small bowl, whisk together 2 tablespoons of the lime juice, the vegetable oil, 1 teaspoon of the garlic, the cumin, and salt and pepper to taste. Brush all of the marinade on the mushrooms, making sure to coat the insides (where the gills were) really well. Set the mushrooms aside for 20 minutes.
Meanwhile, in another small bowl, combine the mayonnaise with the remaining 2 teaspoons lime juice, the remaining teaspoon garlic and the paprika. In another bowl toss the chilies with salt and pepper to taste.
Brush the cut sides of the buns with the butter and toast them on the grill. Set aside while you grill the mushrooms.
Place the mushrooms on the grill, gill sides down, cover and grill them 6 to 8 minutes. Turn them over and grill on the on the other side, covered, until tender when pierced with a knife, another 6 to 8 minutes. Spoon one-fourth of the chilies on top of each mushroom. Top with one fourth of the crushed tortillas and a slice of the cheese. Cover and cook, until the cheese is melted, 1 to 2 minutes.
Spread the cut sides of the rolls with the mayonnaise. Transfer the mushroom “burgers” to the buns and serve right away.
Nutrition information per serving: 716 calories; 469 calories from fat; 52 g fat (13 g saturated; 1 g trans fats); 50 mg cholesterol; 851 mg sodium; 51 g carbohydrate; 8 g fiber; 7 g sugar; 13 g protein.
Sara Moulton, Associated Press
