Stuffed Portobello Mushroom Burger with Grilled Lemons and Garlic Aioli
This recipe crafts a gourmet vegetarian burger featuring savory Portobello mushrooms generously stuffed with a creamy goat cheese and thyme mixture. It's complemented by zesty grilled lemon slices, fresh arugula, and a homemade garlic aioli, all served on a toasted whole wheat bun, offering a flavorful and satisfying meal.
Equipment
- 1 Grill Outdoor grill or grill pan
- 1 Mixing Bowl Medium-sized for cheese mixture and aioli
- 1 Tongs For handling hot items on the grill
- 1 Paring Knife For cleaning mushroom gills and mincing garlic
- 1 Cutting Board
Ingredients
Main
- 4 portobello mushrooms stemmed
- 5 ounces goat cheese
- 1- ounce thyme leaves
- 2 teaspoons lemon juice divided
- 2 lemon sliced
- 4 whole wheat buns
- 2 bunches arugula
- 1 tablespoon minced garlic
- 1/2 cup mayonnaise
Instructions
- Clean gills from mushrooms. Combine goat cheese, thyme, 1 teaspoon lemon juice mix well. Stuff seasoned goat cheese into mushroom cavity. Grill stuffed mushrooms 10 to 15 minutes, add lemons and bread to the grill. Combine garlic, mayonnaise and remaining 1 teaspoon lemon juice for aioli. Spread aioli generously onto bun. Add arugula, grilled mushroom and grilled lemons to burger.
Notes
1. Cleaning Portobellos: Gently scrape out the dark gills with a spoon or paring knife. This prevents the burger from becoming watery and allows the stuffing to sit neatly within the cap. Do not wash mushrooms under running water; wipe with a damp cloth.
2. Grilling Lemons: Grilling lemon slices caramelizes their sugars, mellowing their tartness and intensifying their citrus flavor, which provides a lovely acidic counterpoint to the rich mushroom and goat cheese.
3. Garlic Aioli: For best flavor, use fresh garlic and mince it very finely. You can whisk in a tiny amount of olive oil while combining the aioli ingredients to add richness and improve texture.
4. Bun Toasting: Lightly toasting the buns on the grill adds texture and prevents them from becoming soggy from the aioli and mushroom juices.
2. Grilling Lemons: Grilling lemon slices caramelizes their sugars, mellowing their tartness and intensifying their citrus flavor, which provides a lovely acidic counterpoint to the rich mushroom and goat cheese.
3. Garlic Aioli: For best flavor, use fresh garlic and mince it very finely. You can whisk in a tiny amount of olive oil while combining the aioli ingredients to add richness and improve texture.
4. Bun Toasting: Lightly toasting the buns on the grill adds texture and prevents them from becoming soggy from the aioli and mushroom juices.