Portobello-Prosciutto Burgers

I got this recipe from The Pioneer Woman's website. We made these Monday night and they were SOOOOOO good!!! We skipped soaking the mushrooms in the red wine and the prosciutto. I will definitely be making these again! They were delish!

Ingredients

• ½ cups Mayonnaise
• 16 whole Basil Leaves
  
• 8 whole Large Portobello Mushrooms
• 1 cup Red Wine (optional)
• Olive Oil For Brushing
• Salt And Pepper, to taste
• 4 slices Provolone Cheese
• 4 slices Prosciutto
• 4 whole Kaiser Rolls, Split
• Extra Basil Leaves

Rinse mushrooms thoroughly. Soak in red wine for 20 to 30 minutes

Combine mayonnaise and basil in a food processor or blender (I used my magic bullet). Pulse until basil is totally mixed in with the mayonnaise. Set aside.

Grill mushrooms in a grill pan or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the four largest mushrooms. Remove mushrooms from grill and stack the other four mushrooms on top of the cheese-topped mushrooms. (The mushrooms we had were pretty big so we just used one per bun)

Drizzle griddle with olive oil. Toast kaiser rolls over medium-low heat until very crispy and toasted.

Spread basil mayonnaise generously on both the top and bottom halves of the kaiser roll. Place the mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with basil leaves and the other half of the roll.

*I think these would be really good topped with lettuce and tomato.