Cheesy Portobello Burger With Lemon Mayo

READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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