Portobello Mushroom Burgers
Serves 4. Recipe is by Corinne Cook.
For the Basil Garlic Mayo:
½ cup mayonnaise
1 clove garlic, peeled and coarsely chopped
¼ cup fresh basil leaves, chopped
2 tbls. fresh lemon juice
For the burgers:
1 large red bell pepper
4 portobello mushrooms (3½ to 4 inches in diameter)
3 tbls. olive oil
Salt, black pepper to taste
1 tbl. Worcestershire sauce
1 large onion, white or red cut into 4½-inch thick slices
1 avocado, sliced, or guacamole
Spinach or lettuce leaves, if desired
4 buns of your choice, white or wheat
1. To make the mayo: Place mayonnaise, garlic, basil leaves and lemon juice in food processor. Process until well mixed. Taste to see if it needs a little salt and pepper. Cover and refrigerate until ready to use.
2. Place bell pepper in preheated 500-degree oven and broil until all sides are blackened. Rotate pepper with tongs as each side gets black. Remove and place in plastic bag or cover tightly so pepper will “sweat” and skin will separate from pepper. When cooled, remove veins and seeds then cut into thick strips. Set aside.
3. The mushrooms’ gills can be removed by scraping with a spoon but it is not necessary. Rinse mushroom caps and pat dry with paper towels.
4. In a small bowl, combine olive oil, salt, pepper and Worcestershire. Brush mixture over mushrooms and onions. Place on hot grill and cook until mushrooms are browned (8 to 10 minutes), depending on their size. The onions should be lightly grilled and softened. Flip over and brush with remaining mixture and cook 4 to 5 more minutes or until cooked through.
5. Heat buns then top with reserved Basil Garlic Mayo. On bottom half, layer mushrooms, onion slice, roasted peppers and avocado slices or guacamole, if you prefer. Top with spinach or lettuce if desired. Cover with bun top.