Portobello Burgers with Pear-Walnut Mayonnaise Recipe

Portobello Burgers with Pear-Walnut Mayonnaise Recipe
Photo by: Taste of Home
Rating

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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  • 4 Servings
  • Prep: 30 min. + marinating Grill: 10 min.

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.

Nutrition 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.

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

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Portobello Burgers with Pear-Walnut Mayonnaise

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