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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