Grilled Portobello Burgers With Piquillo Pepper Aïoli And Watercress Recipe

Name: Grilled Portobello Burgers With Piquillo Pepper Aïoli And Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped drained piquillo peppers or roasted red peppers from jar; 1 tablespoon Sherry wine vinegar; 2 teaspoons finely chopped fresh thyme; 1 garlic clove, minced; 1/2 cup purchased mayonnaise; Cayenne pepper; 6 large portobello mushrooms, stemmed, dark gills scraped out; 1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices; Extra-virgin olive oil; 2 teaspoons chopped fresh thyme; 1 large garlic clove, minced; 8 ounces Idiazabal or smoked Gouda cheese, rind trimmed, thinly sliced; 6 sourdough rolls (each about 4 inches in diameter), halved horizontally; 1 bunch watercress, stems trimmed

Servings: persons

1/2 cup chopped drained piquillo peppers or roasted red peppers from jar
1 tablespoon Sherry wine vinegar
2 teaspoons finely chopped fresh thyme
1 garlic clove, minced
1/2 cup purchased mayonnaise
Cayenne pepper
6 large portobello mushrooms, stemmed, dark gills scraped out
1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices
Extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 large garlic clove, minced
8 ounces Idiazabal or smoked Gouda cheese, rind trimmed, thinly sliced
6 sourdough rolls (each about 4 inches in diameter), halved horizontally
1 bunch watercress, stems trimmed

1
Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD:
2
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.
3
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.
4
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.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup chopped drained piquillo peppers or roasted red peppers from jar, 1 tablespoon Sherry wine vinegar, 2 teaspoons finely chopped fresh thyme, 1 garlic clove, minced, and more.

Yes, Grilled Portobello Burgers With Piquillo Pepper Aïoli And Watercress falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Portobello Burgers With Piquillo Pepper Aïoli And Watercress

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