Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli Recipe

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli

• Level: Intermediate
• Yield: 6 servings
• Nutritional Info Per Serving (1 of 6 servings): Calories 525, Total Fat 37 g, Saturated Fat 10 g, Carbohydrates 36 g, Dietary Fiber 5 g, Sugar 11 g, Protein 15 g, Cholesterol 34 mg, Sodium 839 mg
• Total Time: 3 hr 10 min
• Prep Time: 30 min
• Inactive Time: 2 hr
• Cook Time: 40 min

Delight your vegetarian friendsand even win over meat loverswith these irresistible roasted portobello mushroom cheeseburgers. Crafted for summer barbecues, they burst with smoky flavor and juicy tenderness. Swap in Portuguese muffins for buns to elevate the natural sweetness that perfectly complements every bite.

Ingredients for the Burgers:

• Juice of 1 lemon (about 2 to 3 tablespoons)
• 1/4 cup extra virgin olive oil
• 2 tablespoons Worcestershire sauce
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon garlic powder
• 6 portobello mushrooms, cleaned and with stems removed
• Kosher salt and freshly ground black pepper
• 6 slices Muenster cheese (or Swiss, white cheddar, provolone, any preferred cheese)
• 6 Portuguese muffins or brioche buns, buttered and toasted
• 1 1/2 cups loosely packed arugula

For the Caramelized Onions:

• 1 tablespoon olive oil
• 1 medium Vidalia onion, thinly sliced
• 1/4 cup water
• Kosher salt and freshly ground black pepper

For the Pimento Aioli:

• 1/2 cup mayonnaise
• 2 tablespoons jarred chopped pimentos, drained
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 tablespoon minced flat-leaf parsley
• Kosher salt and freshly ground black pepper

Instructions:

1. Prepare the burgers: In a shallow dish, whisk together lemon juice, olive oil, Worcestershire sauce, thyme, and garlic powder. Add the mushrooms to this marinade, cover and refrigerate for at least an hour. Flip them over, cover again, and marinate for another hour or longer. (They can marinate several hours, enhancing the flavor.)
2. Cook the onions: Meanwhile, heat olive oil in a skillet on medium heat. Add the sliced onions and cook, stirring occasionally, for about 5 minutes. Pour in water, cover, and lower the heat. Let the onions cook for 20 to 30 minutes until they turn a rich golden brown, stirring occasionally. Once done, remove from heat and season with salt and pepper. Set aside.
3. Make the aioli: Blend all aioli ingredients in a small bowl. Chill until ready to use.
4. Finish the burgers: Preheat your oven to 450F. Take mushrooms out of marinade, season with salt and pepper on both sides, and place on a baking sheet gill-side up. Bake for 5 minutes. Remove from the oven and top each mushroom with cheese and caramelized onions. Bake an additional 5 minutes until the cheese melts and bubbles. Place one mushroom on each toasted muffin, add aioli and arugula on top. Serve immediately.

Courtesy of Recipe Iseasy Magazine