I love the texture combination of springy seared portobello and soft, crispy brioche bun. Top with the classic caprese combo and you've got the kind of stuff from which legends are forged.
What you will need
15 oz. Sweet Potato Fries
8 oz. fresh Mozzarella
2 Vine Tomatoes
1.5 lbs Portobello Mushrooms
3 Tbsp Balsamic Vinegar
6 Brioche Hamburger Buns
8 oz. Pesto(Nutritional facts 202 calories, 9.4 g fat, 24.79 g carbohydrates, 4.09 g protein, 4 mg cholesterol, 259 mg sodium)
How to cook
Prepare sweet potato french fries according to package.
Slice the fresh mozzarella to about 1/4".
Slice the tomato to about the same thickness as the mozzarella.
Clean the portobellas. Gently snap off the stem and scrape away the gills with a spoon.
Heat some oil in a frying pan over medium-high heat. When the oil begins to shimmer, add the mushroom caps, with the top side down. Cook for about 3 minutes, then flip and continue for another 3-8 minutes. Mushrooms release a lot of liquid as they cook. when that liquid hits the hot oil will spatter like crazy, so this can get a little messy.
Add the balsamic to the hot pan and continue cooking until the vinegar is reduced to a syrup that coats the mushrooms. Use about 1 Tbsp of vinegar for every 2 mushroom caps.
Toast the brioche buns in butter over medium heat until crispy. The crispy, buttery brioche adds a lot of texture and flavor to the final product here.
Add a little pesto to both buns.
Add a couple of slices of tomato first, then mozzarella to the top bun.
Place a mushroom cap on the bottom bun.
Sandwich the buns together and serve with sweet potato fries.