Portobello Mushroom Burgers With Roasted Garlic Mayonnaise Recipe
The portebello mushroom burgers are made with meaty grilled portebello mushrooms with grilled red peppers, onions and topped with a garlic infused mayonnaise, flavored with lemon juice. Served between slices of kaiser rolls or hamburger buns, the portebello mushroom burgers are filling and delicious.
Ingredients
| Olive oil | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 2 cloves garlic, minced 2 | ||
| 1 tbsp chopped fresh rosemary, or 1/2 tsp/2 mL dried 15 mL | ||
| 1/2 tsp salt 2mL | ||
| Pepper | 1/2 Teaspoon | |
| Portobello mushrooms | 4 Large | |
| 1 large red onion, cut in 4 slices 1 | ||
| 2 sweet red peppers 2 | ||
| 12 leaves fresh basil or small lettuce leaves 12 | ||
| 4 Kaiser rolls or hamburger buns 4 | ||
| 1 head roasted garlic (page 131) 1 | ||
| Cheese | 1/3 Cup (16 tbs) (Roasted Garlic Mayonnaise:) | |
| Mayonnaise | 2 Tablespoon (Roasted Garlic Mayonnaise:) | |
| Lemon juice | 1 Tablespoon (Roasted Garlic Mayonnaise:) | |
| Pepper | 1/4 Teaspoon (Roasted Garlic Mayonnaise:) | |
| Salt | To Taste (Roasted Garlic Mayonnaise:) | |
Directions
In large bowl, combine olive oil, lemon juice, minced garlic, rosemary, salt and pepper.
Cut stems off mushrooms and reserve for another use.
Marinate mushroom caps and onion slices in olive oil mixture.
Grill peppers on all sides until blackened.
Cool, peel, discard stems, seeds and ribs.
Cut peppers into large pieces.
Grill mushrooms until browned on both sides and cooked through.
Grill onions.
To make mayonnaise, squeeze garlic out of skins into blender or food processor (or squeeze into bowl and mash with fork).
Blend in yogurt cheese, mayonnaise, lemon juice and pepper.
Taste and season with salt if necessary.
Assemble sandwiches by placing mushroom on bottom half of buns.
Top with grilled onion, pieces of pepper and basil leaves.
Smear top half of bun with garlic mayonnaise.
Serve burgers hot or cold.
Cut stems off mushrooms and reserve for another use.
Marinate mushroom caps and onion slices in olive oil mixture.
Grill peppers on all sides until blackened.
Cool, peel, discard stems, seeds and ribs.
Cut peppers into large pieces.
Grill mushrooms until browned on both sides and cooked through.
Grill onions.
To make mayonnaise, squeeze garlic out of skins into blender or food processor (or squeeze into bowl and mash with fork).
Blend in yogurt cheese, mayonnaise, lemon juice and pepper.
Taste and season with salt if necessary.
Assemble sandwiches by placing mushroom on bottom half of buns.
Top with grilled onion, pieces of pepper and basil leaves.
Smear top half of bun with garlic mayonnaise.
Serve burgers hot or cold.
Chef
