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Portobello Mushroom Blue Cheese Burgers with Lemon Aioli and Bitter Greens

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B3, B6, B9, C, P
    MineralsSelenium, Copper, Natrium, Chromium, Silicon, Sulfur, 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

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

    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. Yield : 4 servings

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