Portobello Mushroom Burgers With Roasted Garlic Mayonnaise
|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|
|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)|
|Lemon juice||1 Tablespoon|
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.
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.