Grilled Portobello Mushroom Burgers with Sun-Dried Tomato Aioli

Grilled Portobello Mushroom Burgers with Sun-Dried Tomato Aioli offer a delectable vegetarian alternative to traditional beef burgers. The rich, meaty texture of the grilled portobello mushrooms complements the tangy sun-dried tomato aioli, resulting in a flavorful, hearty burger that appeals even to avid meat enthusiasts. Ideal for summer grilling or when a savory meal is desired, this recipe features simple ingredients and straightforward preparation, making it an enjoyable addition to your meal repertoire.

Ingredients

• 4 large portobello mushrooms
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 4 whole burger buns
• 1 tbsp olive oil

Instructions

1. Preheat grill to medium-high heat, approximately 375°F (190°C).
2. Clean mushrooms and remove stems.
3. In a small bowl, mix sun-dried tomatoes, mayonnaise, garlic, and lemon juice to make the aioli.
4. Brush mushroom caps with olive oil and season with a pinch of salt and pepper.
5. Grill mushrooms for 4-5 minutes per side, until tender.
6. Toast burger buns on the grill for 1-2 minutes, until lightly browned.
7. Assemble burgers by spreading aioli on each bun, placing a grilled mushroom on top, and adding any desired toppings.

Keywords: Lunch, Grilling, Mushroom, Burger, American

Spice Rack: Salt, Pepper, Garlic Powder

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