Cheesy Portobello Burger With Lemon Mayo
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 1⁄3 cup mayonnaise
- 1⁄2 lemon, zest
- 1⁄2 lemon, juice
- 1⁄2 teaspoon lemon pepper seasoning
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup olive oil
- 2 large garlic cloves, smashed
- 1⁄4 cup fresh basil, chopped
- 4 mushroom caps, Portobello
- 4 slices red onions
- 1⁄2 cup blue cheese, crumbled
- 4 whole wheat rolls
- salt and pepper
- fresh basil leaf (to garnish)
Directions
- For the lemon mayo: combine mayo, lemon zest/juice and lemon pepper.
- For the marinade: combine balsamic vinegar, olive oil, garlic cloves, and chopped basil in a re-sealable plastic bag. Add the Portobello caps. Refrigerate for 1 hour.
- Prepare the onions: drizzle onion slices with olive oil. On a grill or grill pan, cook until softened and slightly charred.
- Pull the mushrooms out of the marinade. Pat them dry on a paper towel and discard any of the garlic and basil that may be stuck to them; season with salt and pepper.
- Place mushrooms on the grill with the gill sides down. Cook for 5 minutes. Turn over. Arrange the cheese on the gill side and cook for 6-8 minutes more.
- Toast the buns. Arrange one Portobello with cheese on each roll along with the grilled onions and a few fresh basil leaves. Top with lemon mayo to taste.
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