Minutes Prep time: 15
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
SPICY GARLIC AIOLI
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon garlic
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
BURGERS
4 portobello mushroom caps
1/2 cup Wish-Bone® Balsamic Vinaigrette
2 tablespoons soy sauce
1 teaspoon garlic
PAM® Grilling Spray
2 tablespoons Blue Bonnet® Plant Butter
4 hamburger buns
1 cup arugula
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 78 mg | 8% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 22 g | 34% |
| Iron | 3 mg | 15% |
| Calories | 343 kcal | 17% |
| Sodium | 1160 mg | 48% |
| Protein | 7 g | 14% |
| Saturated Fat | 4 g | 19% |
| Sugars | 8 g | 1% |
| Vitamin C | 5 mg | 8% |
Prepare the Spicy Garlic Aioli. Combine mayonnaise, lemon juice, 1 teaspoon garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and the cayenne pepper in a small bowl. Cover and refrigerate until ready to use.
Clean the mushroom caps. Wipe away any dirt and cut off remaining stems Remove the gills by scraping them off with a spoon.
Whisk Balsamic dressing, soy sauce and garlic together in a small bowl. Place prepared mushroom caps in a shallow dish and pour marinade over the top. Let portobello mushrooms marinate at room temperature 30 minutes.
Spray cold grate of grill with grilling spray. Preheat grill to medium heat Grill portobello mushrooms about 4 minutes on each side until just tender.
Butter and toast buns while portobello mushrooms are cooking.
Spread aioli as desired on each top bun. Place a grilled portobello mushroom on each bottom bun and top with arugula and top bun. Serve immediately.
Portobello Mushroom Burger
