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Portobello Mushroom Burgers With Roasted Garlic Mayonnaise

Heart.Foods's picture
The portebello mushroom burgers are made with meaty grilled portebello mushrooms with grilled red peppers, onions and topped with a garlic infused mayonnaise, flavored with lemon juice. Served between slices of kaiser rolls or hamburger buns, the portebello mushroom burgers are filling and delicious.
  Olive oil 1 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped rosemary/0.5 teaspoon/2 milliliter dried 15 ml 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Portobello mushrooms 4 Large
  Red onion 1 Large
  Sweet red peppers 2
  Basil leaves/Small lettuce leaves 12 12
  Kaiser rolls/Hamburger buns 4
  Roasted garlic head 1
  Yogurt cheese 1⁄3 Cup (5.33 tbs)
  Mayonnaise 2 Tablespoon
  Lemon juice 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Salt To Taste

In large bowl, combine olive oil, lemon juice, minced garlic, rosemary, salt and pepper.
Cut stems off mushrooms and reserve for another use.
Marinate mushroom caps and onion slices in olive oil mixture.
Grill peppers on all sides until blackened.
Cool, peel, discard stems, seeds and ribs.
Cut peppers into large pieces.
Grill mushrooms until browned on both sides and cooked through.
Grill onions.
To make mayonnaise, squeeze garlic out of skins into blender or food processor (or squeeze into bowl and mash with fork).
Blend in yogurt cheese, mayonnaise, lemon juice and pepper.
Taste and season with salt if necessary.
Assemble sandwiches by placing mushroom on bottom half of buns.
Top with grilled onion, pieces of pepper and basil leaves.
Smear top half of bun with garlic mayonnaise.
Serve burgers hot or cold.

Recipe Summary

Main Dish

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Portobello Mushroom Burgers With Roasted Garlic Mayonnaise Recipe