Garlic-and-herb portobello caps step in for burger patties in this vegetarian cookout recipe.
Dont be tempted to remove the gills from the portobello caps.
The gills help to retain the shape and structure of the mushrooms when grilling and give the burgers heft.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
Substitutions:If you cant find panela cheese, paneer would make a great swap.
Alternatively, go for sliced fresh mozzarella and skip the grill.
Labneh is an ultra-thick yogurt traditional in the Middle East.
Sour cream or plain Greek yogurt would work too.
This recipe was developed by Tricia Manzanero.
Gently turn and let marinade coat portobellos.
Let stand at room temperature for 15 minutes.
Add liquid from bell peppers as needed to help process.
Preheat 1 side of grill to medium-high (400F to 450F) and lightly oil grates.
If using panela, cut round in half; cut each half crosswise into 1/2-inch-thick slices.
If using paneer, cut into 1/2-inch-thick slices.
Place portobellos on grates on lit side.
Grill until softened and grill marks appear, 2 to 3 minutes per side.
Transfer to unlit side; grill, covered, until tender, 2 to 4 minutes per side.
Brush cheese with oil and place on grates on lit side.
Grill, covered, until grill marks appear, 1 to 2 minutes per side.
Spread labneh over bottom halves of buns.
Spread almond mixture over top halves.
Place cheese on labneh, cutting pieces to fit as needed.
Top with portobellos and arugula.
Cover with top halves of buns.
Make-Ahead:The romesco sauce can be made and refrigerated up to 3 days in advance.
The sandwiches are best eaten right away when the grilled cheese is still hot.
