Portobello Burgers With Red Pepper Mayonnaise Recipes

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
• Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
• Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.

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.

THE ULTIMATE GRILLED PORTOBELLO BURGER

Steps:

• Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
• Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
• Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
• Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

Steps:

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.