Portobello Burgers with Pear-Walnut Mayonnaise Recipe

Ingredients

• 1/4 cup Crisco® Extra Virgin Olive Oil or Canola Oil
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 4 large portobello mushrooms
• 1 medium pear, peeled and chopped
• 1 tablespoon Crisco® Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 tablespoons mayonnaise
• 4-1/2 teaspoons chopped walnuts
• 4 slices onion
• 6 ounces Gorgonzola cheese, thinly sliced
• 4 whole wheat hamburger buns, split
• 2 cups fresh arugula

Directions

• In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme; add mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours.
• In a small skillet, saute pear in oil and lemon juice until tender; cool slightly. Place in a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Cover and refrigerate until serving.
• Drain and discard marinade. Grill mushrooms, covered, over medium heat for 3-4 minutes on each side or until tender. Top with onion and cheese slices. Grill 2-3 minutes longer or until cheese is melted. Serve on buns with arugula and mayonnaise mixture. Yield: 4 servings.

Portobello Burgers with Pear-Walnut Mayonnaise published in Mushrooms Every Day, Every Way January 2009