Chef John Ash

Serves 4

You can cook the mushrooms in a preheated 400° oven or on a grill over moderately high heat.

4 large portobello mushrooms
1/3 cup extra-virgin olive oil
2 tablespoons Balsamic vinegar
Kosher salt and freshly ground pepper
Pimento cheese (recipe follows)
4 soft brioche or other hamburger buns
To top:  Slices of tomato, iceberg lettuce leaves, sandwich pickle slices

Remove and discard the stems and scrape out the black gills from the mushrooms.  Whisk together the olive oil and balsamic vinegar in a small bowl.  Paint mixture onto both sides of the mushrooms.  Season lightly with salt and pepper. Cook the mushrooms either in a preheated oven or on the grill until softened and juices are bubbling.

Meanwhile spread the pimento cheese generously on the cut sides of the buns. Place a cooked portobello on the bun bottom half and top with tomato, lettuce and pickles. Eat!

Pimento Cheese

Makes 4 cups or so

This makes more than you’ll need for this recipe.  But it’s great to have on hand. This is an adaptation of a recipe from my co-host on the KSRO Good Food Hour, Steve Garner, who is a “Son of the South” having grown up in Louisville.  He notes” I’ve never talked with anybody who agrees what should go into Pimento Cheese”.  Of course, pimentos are what the recipe was named after, but I prefer Piquillos which are also now widely available.

16 ounces sharp cheddar cheese, freshly grated
3 or 4 tablespoons of good cream cheese (I like Gina Marie brand)
1/3 to 1/2 cup mayonnaise
1/2 teaspoon dried onion powder
1 teaspoon runny honey or sugar to taste
8 ounces jarred pimentos or piquillo peppers, drained and chopped
2 teaspoons apple cider vinegar 
2 teaspoons hot sauce such as siracha

Place all ingredients into a food processor.  Pulse until it forms a smooth paste with just a little texture. If desired add additional mayonnaise for a creamier consistency.

John Ash 2024