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Perfect Portobello and Red Pepper Almost Burgers |
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| Category: | Entrées |
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| Source: | From the Wine Enthusiast Pairings Book |
| Description: | Even the nonmeat-eaters want a burger now and then. This recipe treats the Portobello, really an overgrown Cremini mushroom, as if it were a real chunk of ground sirloin. If properly prepared, there is a chance that with your eyes closed, you might not be able to tell the difference. |
| Number of Servings: | Serves 4 |
| Ingredients: | For the red pepper mayonnaise 1 cup prepared roasted red peppers, drained and coarsely chopped ¼ cup mayonnaise 1 garlic clove, chopped 1 tablespoon Tabasco sauce Salt and freshly ground black pepper For the Portobello burgers 4 large Portobello mushrooms, stems removed and wiped clean Sweet onion, such as Vidalia, thickly sliced 1 tablespoon vegetable oil 4 whole-wheat rolls, split in half 1 bunch arugula, trimmed, rinsed, and patted dry |
| Directions: | Start a charcoal grill and build a medium-hot fire; preheat a gas grill to medium-high, or preheat a broiler, setting the rack on the second highest level. To make the red pepper mayonnaise: Blend the peppers, mayonnaise, garlic, and Tabasco sauce in a food processor fitted with the steel blade until smooth. Season with salt and pepper to taste and chill until ready to use. To make the Portobello mushrooms: Brush the mushrooms and onion slices with the oil and sprinkle with salt and pepper. Grill the mushrooms and onions until tender, turning often, about 10 minutes. To serve, arrange 1 grilled Portobello, gill side down, on the bottom half of each split bun. Top with some of the grilled onions, a generous tablespoon of the red pepper mayonnaise, and arugula leaves. Set the remaining bun halves on top, and serve immediately, with the remaining red pepper mayonnaise as an accompaniment. |
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