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Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens

  • 4servings
  • 32minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup balsamic vinegar

  2. 1/4 cup olive oil

  3. 1 tablespoon chopped garlic

  4. 1 tablespoon chopped fresh rosemary

  5. 4 large fresh portobello mushrooms , wiped clean and stems removed

  6. 4 thick Vidalia onion slices

  7. Salt

  8. Freshly ground black pepper

  9. 6 ounces Gorgonzola , thinly sliced

  10. 4 large whole wheat hamburger buns or large kaiser rolls

  11. Lemon Aioli, recipe follows

  12. 1 bunch watercress , rinsed and dried, stems removed

  13. 3 cloves garlic

  14. 1/2 teaspoon salt

  15. 2 egg yolks

  16. 1 tablespoon freshly squeezed lemon juice

  17. Pinch cayenne

  18. 1 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or a baking dish , and cover with the marinade. Marinate for at least 1 hour and up to 2 hours.

  2. Prepare the grill.

  3. Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 minutes, then turn. Arrange the cheese and onion slices on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes. Open the rolls and lightly toast on the grill, insides down.

  4. Place 1 grilled mushroom inside each bun and garnish each, to taste, with aioli. Divide the watercress among the 4 buns and serve immediately.

  5. With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Keep refrigerated until ready to use. (Use within 24 hours.)

  6. Yield: about 1 cup

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