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Portobello Burgers with Pear-Walnut Mayonnaise

 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, 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

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