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Portobello Burgers with Pear-Walnut Mayonnaise

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

4 ServingsPrep: 30 min. + marinating Grill: 10 min.

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

2 of 2

Portobello Burgers with Pear-Walnut Mayonnaise (continued)

Directions (continued)

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.

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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.