This vegetarian dish is triple-grilled: The portobello mushroom steaks and thick tomato slices are each grilled, then they're stacked and covered with a quick, creamy béarnaise sauce and grilled one more time. Slideshow:  Veggie Burger Recipes 

Gabrielle Quiñónez Denton
Greg Denton
June 2014

Gallery

© Christina Holmes

Recipe Summary

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, whisk the shallot and vinegar with a generous pinch each of salt and pepper; let stand for 5 minutes. Whisk in the mayonnaise, tarragon and 1 1/2 tablespoons of water. Season the béarnaise sauce with salt and pepper.

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  • Light a grill and brush with oil. Brush the portobello caps with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred, 6 minutes. Transfer to a plate. Brush the tomato with oil and season with salt and pepper. Grill, turning once, until lightly charred, 3 minutes total. Set the tomatoes on the portobellos.

  • Spoon the béarnaise on the tomato slices. Transfer the stacks to the grill and close the grill. Cook over moderate heat until the sauce is just hot, 3 minutes. Transfer to plates, garnish with scallions and serve.

Make Ahead

This cheater's béarnaise can be refrigerated overnight.

Suggested Pairing

Lighter, fruity reds are great with vegetarian dishes.