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
- 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, stems removed
- 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
- 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.
Originally published as Portobello Burgers with Pear-Walnut Mayonnaise in Mushrooms Every Day, Every Way
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Portobello Burgers with Pear-Walnut Mayonnaise
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review