Grilled Portobello Mushroom Burgers with Roasted Ricotta

1. Preheat the oven to 400ºF and heat a grill to medium heat.
2. Drizzle mushrooms and ciabatta buns with olive oil. Sprinkle mushrooms with kosher salt on both sides.
3. Grill the mushrooms, starting face side down for 5 minutes on each side. Grill the buns face side down for the last minute of cooking.
4. Meanwhile, cover a sheet pan in a sheet of foil. Make “nests” for each of the burgers.
5. Lay down 4 basil leaves for each nest.
6. Divide the fresh ricotta between the 4 nests of basil leaves.
7. Add 6 cherry tomato halves, a few rings of shallot and a drizzle of balsamic glaze and a teaspoon of olive oil. Sprinkle it all with kosher salt.
8. Roast the ricotta until the mushrooms are done grilling.
9. Place the grilled mushroom on the bun.
10. Transfer the roasted ricotta, using the basil leaves as the base, to slide it onto the top of the mushroom burger.
11. Top with the other half of the bun and eat immediately.