Mushroom Swiss Portobello Burger
If you have been around awhile you know our love for a good Portobello Burger! Mushrooms on mushrooms is always a good idea!
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Serving Size: 2
Truffle Aioli Ingredients
1/2 Cup Mayo
1 Tsp. EVOO White Truffle Oil
1/2 Tsp Salt
1/2 Tsp. Pepper
1/2 Tsp. Garlic Powder
Burger Ingredients
2 Calabrese Buns
2 Portobello Mushrooms, stems removed
2 Slices Swiss Cheese
1 Cup White Mushrooms, sliced
1/4 Cup Red Onion, chopped
1/4-1/2 Cup Arugula
1-2 Tsp. Worchestershire Sauce
1-2 Tsp. Olive Oil
1-2 Tsp. Soy Sauce
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Garlic Powder
Directions
Combine the aioli ingredients in a small dish, cover and allow to sit in the fridge at least 1 hour.
Lay the portobellos gills up in a large container and combine the Worcestershire, soy sauce, salt, olive oil, pepper and garlic powder together in a measuring glass. Drizzle the mixture overtop of the gills, cover the container and allow to sit in the fridge for a minimum of 1 hour.
When you are ready to begin cooking, preheat BBQ to about 350F-400F degrees.
Lay the mushrooms on the BBQ tops down and allow to cook, really working to get some grill marks on the tops of them. Cook for about 10-12 minutes, then flip and cook another 4-5.
While the portobellos are cooking, combine the white mushrooms, onions and margarine in a pan and saute over medium heat. Add in a little salt, pepper, garlic powder, soy sauce and Worcestershire sauce also and saute until fully cooked.
Add the cheese slices to the top of each portobello mushroom when there is about 2 minutes left in the cooking process.
While the mushrooms are cooking you can lightly butter the buns and lay on the top rack of your BBQ to brown.
Dress your bun starting with the truffle aioli on both sides then add arugula to the bottom bun, the portobello with the melted cheese and then the sauted mushrooms & onions. Serve with our Truffle Parm Potato Wedges.
