Portobello Mushroom-Blue Cheese Burgers With Lemon Aioli Recipe - Cooking Index
Portobello Mushroom-Blue Cheese Burgers With Lemon Aioli Recipe - Cooking Index
| 1/4 cup | 59ml | Balsamic vinegar |
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 tablespoon | 15ml | Chopped fresh rosemary |
| 4 tablespoons | 60ml | Fresh portobello mushrooms - wiped clean, (large) |
| And stems removed | ||
| 4 | Thick Vidalia onion slices | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 oz | 170g | Gorgonzola - thinly sliced |
| 4 oz | 113g | Whole-wheat hamburger buns (large) |
| = (or large kaiser rolls) | ||
| 1 | Watercress - rinsed, dried, | |
| Stems removed | ||
| Lemon Aioli | ||
| 3 | Garlic cloves | |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 | Egg yolks | |
| 1 tablespoon | 15ml | Freshly-squeezed lemon juice |
| 1 | Cayenne | |
| 1 cup | 237ml | Extra-virgin olive oil |
In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or a baking dish, and cover with the marinade. Marinate for at least 1 hour and up to 2 hours.
Prepare the grill.
Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 minutes, then turn. Arrange the cheese and onion slices on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes. Open the rolls and lightly toast on the grill, insides down.
Place 1 grilled mushroom inside each bun and garnish each, to taste, with Lemon Aioli. Divide the watercress among the 4 buns and serve immediately.
Lemon Aioli: With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Keep refrigerated until ready to use. Use within 24 hours. (Makes about 1 cup)
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E51) - from the TV FOOD - NETWORK
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