Finished stuff portobello burger with whole cherry tomatoes on a wood plank, sitting on a standup propane grill's side burner. Grass and trees in the background.

Stuffed Portobello Salmon Burger

Name: Stuffed Portobello Salmon Burger
Prep time: 4 h
Cook time: 20 min
Yield: 4 Servings
Cuisine: Operation BBQ Relief
Ingredients: 4 Portobella Mushroom; 1 lb Ground Salmon; 6 oz of Italian Dressing; 1/4 cup Parmesan Cheese; 1 tbsp Fresh Parsley; 1 tsp Fresh Oregano; 1 tsp Lemon Pepper; Fresh Lemon Juice; Butter; Bun; Romaine Lettuce; Olive oil; Salt; Pepper; Additional Items:; Paper Towels; Medium Bowl; Large Bowl

Brought to you by Operation BBQ Relief

Makes: 4 servings
Prep Time: 1 - 4 hours
Cook Time: 10 - 20 minutes

Ingredients:

Portobello Mushroom
Ground Salmon
Italian Dressing
Parmesan Cheese
Fresh Parsley
Fresh Oregano
Lemon Pepper
Butter
Bun
Romaine Lettuce
Olive Oil
Salt
Pepper

Additional Items:

• Paper Towels
• Medium Bowl
• Large Bowl

Directions:

Marinate mushroom in Italian dressing for at least 1 hour, no more than 4 hours.
Preheat grill to medium
Chop parsley and oregano into fine chop.
Wrap herbs in paper towels and run under cold water. Squeeze water out of paper towel. Repeat a second time.
Mix herbs with 2 tbsp parmesan cheese to 1 cup of parmesan mix with ground salmon, lemon pepper and squeeze of fresh lemon juice.
Fill mushroom cap with salmon mixture.
Place mushroom on grill aalmon aide down first.
Cook 3 minutes.
Turn 1/4 turn and cook another 3 minutes.
Flip and grill cap side up first for 3 minutes. Turn 1/4 turn and cook until desired cooking temperature.
Turn cap 1/4 turn after 1.5 minutes.
Cook another 1.5 minutes or until done. Do not burn cap.
Butter bun and place on medium heat grill. Crisp bun and remove.
Place cheese side up on bun.
Chiffonade Romaine, lightly oil, salt and pepper and put on grill in mound.
Toss Romaine to get light char.
Place atop mushroom in a mound. Add sliced tomato and serve.