Monday, May 30, 2016

Portobello Mushroom Melt with Red Pepper Aioli

1/2 cup mayonnaise
1 jar of roasted red peppers
1 tablespoon minced garlic
4 Portobello mushroom caps, cleaned and scrubbed
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons Italian seasoning
4 - 1 oz. slices cheese (of your choice)
1 cup of arugula
Any other additives:  Tomato, Onions, etc.

AIOLI:  Drain and cut about half of the jar of red peppers (6 oz).  Mix them together with the mayonnaise, garlic to make a spread. Set aside/refrigerate so flavors can incorporate.

Whisk together vinegar, oil, Italian seasoning, salt, and pepper. Brush over the mushrooms - both inside and outside. Let stand at room temperature for about 20 minutes.

Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 8 minutes on each side, or until tender.

Top with cheese during the last 2 minutes of grilling.

Toast your bun/bread with a little butter and garlic powder, if desired.  Smear both top and bottom with the red pepper aioli.

Assemble "burger":  Bottom (sauced) bun, arugula, grilled mushroom cap, onion (if desired, Top bun (sauced) bun. Enjoy!

For a printable copy of this recipe - CLICK HERE!

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