GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS
Provided by Tony Rosenfeld
Yield Makes 6
Number Of Ingredients 16
Steps:
- For aioli:
- Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
- For mushrooms:
- Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
- Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Alyssa Elder
[email protected]Meh.
mark mushayabasa
[email protected]These burgers were delicious and healthy! I love that they're made with Portobello mushrooms instead of beef. The Piquillo pepper aioli was also a great addition.
Ndawula Julius
[email protected]The recipe was easy to follow and the burgers turned out great! I especially liked the Piquillo pepper aioli. It added a nice smoky flavor to the burgers.
Dixie Hatley
[email protected]These burgers were a hit at my last party! Everyone loved them, even the meat-eaters. I'll definitely be making them again.
Md Younuskhan Md Younuskhan
[email protected]The burgers were a bit dry, but the Piquillo pepper aioli helped to make up for it. I think I'll try cooking them for a shorter amount of time next time.
Saniyyah Ghaafir
[email protected]I've never been a big fan of Portobello mushrooms, but these burgers changed my mind. They were so juicy and flavorful, and the Piquillo pepper aioli was the perfect addition.
Hassan Bajwa
[email protected]These burgers were amazing! I loved the combination of flavors and textures. The Portobello mushrooms were grilled perfectly and the Piquillo pepper aioli was the perfect complement. I'll definitely be making these again soon.
RX APON
[email protected]The Piquillo pepper aioli was too spicy for me, but the rest of the burger was delicious. I'll definitely be making it again, but I'll use a different sauce.
Faisal Fayyaz
[email protected]The burgers were a bit bland for my taste. I think I'll add some extra seasonings next time.
Jaleel Nyela
[email protected]I love this recipe! The Portobello burgers are so flavorful and satisfying, and the Piquillo pepper aioli is the perfect finishing touch. I've made it several times and it's always a hit with my friends and family.
Amber Maas
[email protected]Great recipe! I followed it to the letter and the burgers came out perfectly cooked and juicy. The Piquillo pepper aioli was a perfect complement to the earthy flavors of the mushrooms.
Jahanara BEGAM
[email protected]The grilled Portobello burgers were easy to make and turned out delicious. The Piquillo pepper aioli was the star of the show, adding a unique and flavorful touch to the burgers. A must-try for mushroom lovers!
Ksm Bangl
[email protected]Grilled Portobello burgers were an explosion of flavors! The Portobello mushrooms were grilled to perfection, and the Piquillo pepper aioli added a delightful smoky and tangy kick. The watercress added a refreshing crunch and peppery flavor. Overall,