Mushroom Burgers With Fontina
Ingredients
- 3 tablespoons olive oil, plus more for the grate
- 1/2 cup chopped cornichons
- 1 tablespoon chopped capers
- 1 teaspoon red wine vinegar
- kosher salt and black pepper
- 8 portobello mushrooms (about 3 pounds total), stems discarded
- 4 ounces fontina, sliced
- 4 ciabatta rolls, split
- 4 leaves romaine lettuce
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