Portobello Burgers With Pear Walnut Mayonnaise Food

PORTOBELLO BURGERS

Steps:

• Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
• Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
• In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
• Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

PORTOBELLO BURGERS

Steps:

• In a small bowl, whisk the first seven ingredients. Add mushroom caps; let stand for 15 minutes, turning twice. Drain and reserve marinade. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender, basting with reserved marinade. Top with cheese during the last 2 minutes. , Serve on buns with lettuce and tomato.

PORTOBELLO BURGER

Steps:

• Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours.
• When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes.
• Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

PORTOBELLO BURGERS

Steps:

• Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".
• In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
• Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
• While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
• Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
• Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

PORTOBELLO BURGERS WITH CILANTRO MAYONNAISE

Steps:

• Over a hot charcoal grill or a in a pan over high heat cook the mushrooms. Season them with salt and pepper while on the grill and cook until soft and dark, about 3 minutes on each side.
• After you turn the mushroom over place the cheese on top so that it melts.
• Meanwhile mix the cilantro and mayonnaise together and set aside.
• Toast the buns on the grill or in the pan. While hot slather them with 2 tablespoons each of the cilantro mayonnaise.
• Place each mushroom on the bottom halve of a bun and layer with once slice of tomato, a couple of pieces of red onion, 1/2 avocado slices, and the lettuce.
• Top with the other bun and serve.

PEANUT BUTTER, HONEY & PEAR OPEN-FACED SANDWICHES

Steps:

• Spread peanut butter over toast slices. Top with pear, salt, honey and cheese. Place on a microwave-safe plate; microwave on high until cheese is melted, 20-25 seconds.

PORTOBELLO BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Coat the mushrooms, bell peppers, and onion with cooking spray.
• Grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. Grill mushroom 5 minutes on each side(or you may roast in a 425*F. oven). Place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). See note.
• Peel the bell peppers, and cut into strips.
• Avocado Mayonnaise: Process all ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 2 hours, if desired. Makes 1 cup.
• Spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. Place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. Top each with avoado slices and top bun halves.
• Note: To grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. Slice between skewers and place skewered slcies on grill.

CHEESY WALNUT BURGERS

Steps:

• In a large bowl, combine the first nine ingredients; shape into six 3/4-in. thick patties. , In a large skillet, cook patties in oil over medium heat until golden brown on both sides., To bake, place patties on a greased baking sheet. Bake at 350° for 12-13 minutes on each side, turning once, or until browned. Serve on buns with ketchup or yogurt if desired.

ASIAN-STYLE HAMBURGERS

Steps:

• Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours., Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. , Serve on hamburger buns with lettuce leaves and tomato slices if desired.