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Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress

  • 6servings

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Source: origin.stag.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large portobello mushrooms, stemmed, dark gills scraped out

  2. 1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices

  3. Extra-virgin olive oil

  4. 2 teaspoons chopped fresh thyme

  5. 1 large garlic clove, minced

  6. 8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced

  7. 6 sourdough rolls (each about 4 inches in diameter), halved horizontally

  8. 1 bunch watercress, stems trimmed

Instructions Jump to Ingredients ↑

  1. For aioli:

  2. Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.

  3. For mushrooms:

  4. Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.

  5. Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.

  6. Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.

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