These portabella burgers take gourmet to another level. Made with fresh arugula, Gorgonzola cheese, pears, walnuts and more, this recipe is bound to excite your taste buds.
- 4 ServingsServings
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 4 large portobello mushrooms
- 1 medium pear, peeled and chopped
- 1 tablespoon olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons mayonnaise
- 4-1/2 teaspoons chopped walnuts
- 4 slices onion
- 6 ounces Gorgonzola cheese, thinly sliced or any cheese of choice
- 4 whole wheat hamburger buns, split
1 In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme; add the mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours.
2 In a small skillet, saute pears in oil and lemon juice until tender; cool slightly. Place in a small food processor; cover and process until blended.
3 Stir in mayonnaise and walnuts. Cover and refrigerate until serving.
4 Drain and discard marinade. Grill mushrooms in skillet, over medium heat, covered, for 3-4 minutes on each side or until tender.
5 Top with onion and cheese slices. Cover and cook for 2-3 minutes or until cheese is melted.
6 Serve on buns with arugula and mayonnaise mixture.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com