Grilled Portobello Mushroom Burgers with Sun-Dried Tomato Aioli

Ingredients

• 4 large portobello mushroom caps, stems removed
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices provolone cheese
• 4 burger buns, split
• 1/2 cup mayonnaise
• 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• 4 leaves lettuce
• 1 large tomato, sliced
• 1/4 red onion, thinly sliced

Method

1. 1

   Wipe the portobello caps clean with a damp paper towel and remove the stems and gills with a spoon.

2. 2

   In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper.

3. 3

   Place the mushroom caps in a shallow dish and brush both sides generously with the marinade. Let sit at room temperature.

   20:00 · Marinate mushrooms
4. 4

   In a small bowl, stir together the mayonnaise, chopped sun-dried tomatoes, minced garlic, and lemon juice to make the aioli. Cover and refrigerate until ready to use.

5. 5

   Preheat a grill or grill pan to medium-high heat, about 400°F.

   10:00 · Preheat grill
6. 6

   Place the mushroom caps gill-side down on the grill and cook for 5 minutes.

   5:00 · Grill first side
7. 7

   Flip the caps, top each with a slice of provolone, and grill until the mushrooms are tender and the cheese melts.

   5:00 · Grill second side
8. 8

   Place the buns cut-side down on the grill and toast until lightly golden.

   1:00 · Toast buns
9. 9

   Spread sun-dried tomato aioli on both sides of each toasted bun.

10. 10

    Assemble the burgers with lettuce, a cheese-topped mushroom cap, tomato slices, and red onion on each bun. Serve immediately.