Portabella Burgers With Aioli Recipes

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

PORTABELLA BURGERS WITH AIOLI

Steps:

• First make the aioli sauce.
• Just add all the Aioli ingredients and whisk together.
• Chill for approximately 20 minutes.
• Then Lightly clean the Portobello mushrooms and remove the stems.
• Mix the Olive oil and Garlic and brush all over Mushrooms.
• Broil Mushrooms for 3-5 minutes with rib side down.
• Turn over and top with cheese.
• Broil an additional 3 minutes.
• Place on Hamburger bun and top with Aloe or anything you would prefer.
• Put on a bib as these burgers are extremely juicy.
• And enjoy.

ROASTED PORTOBELLO MUSHROOM CHEESEBURGERS WITH CARAMELIZED ONIONS AND PIMENTO AIOLI

Steps:

• For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
• For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
• For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
• To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

PORTOBELLO BURGERS

Steps:

• Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
• In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
• Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
• While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Steps:

• Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
• For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS

Steps:

• For aioli:
• 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.
• For mushrooms:
• 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.
• 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.
• 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.