Veggie Mushroom, Walnut and Goat Cheese Burger Recipe for the BBQ

The folks at California Walnuts have just released some ingenious barbeque recipes featuring walnuts. And since I first posted them, I've discovered that they were created by none other than my favourite east-end café Red Rocket Coffee (1402B Queen Street East, just east of Greenwood, 416-406-0880). Here's their veggie recipe for Portobello Mushroom, Goat Cheese and California Walnut Sliders. You'll also find recipes for Beef Sliders stuffed with California Walnuts & Gorgonzola and Pork, Apple & California Walnut Sliders on their website.

• One small onion, thinly sliced and caramelized
• 2 tsp vegetable oil
• 2 tbsp finely chopped fresh chives
• 1/3 cup finely chopped California walnuts
• ½ tsp salt
• ½ tsp black pepper
• 4 oz (125 g) package goat cheese, room temperature
• 4 portobello mushroom caps, 4 inches (10 cm) in diameter
• Olive oil
• 8 small dinner rolls (or 24-inch whole grain baguette, sliced into 8 equal portions, then sliced horizontally)
• Green lettuce leaves
• 1 tsp finely chopped fresh rosemary for garnish
• Dijon or whole grain mustard

Instructions

1. Caramelizing onions: In a heavy saucepan over medium-low heat, cook onion in vegetable oil until caramelized, about 15 to 20 minutes. Set aside.


2. Mix chives, walnuts, salt and pepper and place mixture on a flat surface or cutting board. Remove goat cheese from package and roll over mixture, evenly coating the cheese. Cut cheese vertically into 8 equal slices, cleaning knife after each cut. Set aside


3. Remove stems from mushrooms and brush off any remaining dirt. Using a spoon, gently remove gills from underside. Brush both sides with olive oil. Grill over medium heat, gill side down, for 4 minutes. Flip and continue cooking for 4 minutes. Remove from grill, cool for 3 minutes and cut in half.


4. Place mushroom on bottom half of each dinner roll (or baguette). Place slice(s) of goat cheese mixture to taste on top of the mushroom. Top goat cheese with caramelized onion and a piece of lettuce. Sprinkle rosemary for garnish. Smear top half of bun with a thin layer of mustard. Serve. (Makes 8 servings.)

Per serving: about 198 calories, 7 g protein, 11 g fat (4 g sat. fat), 19 g carb, 2 g fibre, 13 mg cholesterol, 437 mg sodium.