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Portobello Burgers with Pear-Walnut Mayonnaise Recipe

A big, juicy grilled mushroom with a nutty pear mayonnaise and creamy blue cheese makes for an outstanding veggie burger. "Absolutely delicious!" said the judges, awarding Lindsay's recipe Grand Prize in the Mushroom Council's Mushrooms Every Day, Every Way contest.—Lindsay Sprunk, Brentwood, Tennessee

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Portobello Burgers with Pear-Walnut Mayonnaise Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 4 Servings

30 10 40

Ingredients

1/4 cup olive 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 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 over medium heat, cook pear in oil and lemon juice until tender. Transfer to a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Refrigerate until serving.
Drain mushrooms and discard marinade. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until tender. Top with onion and cheese. Grill 2-3 minutes longer or until cheese is melted. Serve on buns with mayonnaise mixture and arugula. Yield: 4 servings.

Nutritional Facts 1 burger equals 509 calories, 33 g fat (12 g saturated fat), 40 mg cholesterol, 832 mg sodium, 39 g carbohydrate, 8 g fiber, 16 g protein.

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

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