Portobello Burgers With Avocado Mayonnaise Recipes

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.

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.

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.

Steps:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with oil and 2/3 cup water; season with salt and pepper. Arrange stemmed side down; cover loosely with foil. Roast until tender, 30 to 45 minutes.
• Meanwhile, in a medium mixing bowl, mash avocado with a fork. Stir in mustard, horseradish, and lime juice. Fold in jalapeno season with salt and pepper.
• Toast rolls. Dividing evenly, layer each bottom half with tomato and portobello, and each top half with avocado mixture.