Name: Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress
Yield: Makes 6
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 Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced; 6 sourdough rolls (each about 4 inches in diameter), halved horizontally; 1 bunch watercress, stems trimmed

Spain's famous piquillo peppers add a sweet-spicy edge to the aioli. Idiazábal, a smoky sheep's-milk cheese from the Basque region, is great with the portobellos. If you can't find Idiazábal, substitute smoked Gouda.

Recipe information

Yield
Makes 6

Ingredients

Aioli:

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

Mushrooms:

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 Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced

6 sourdough rolls (each about 4 inches in diameter), halved horizontally

1 bunch watercress, stems trimmed

Preparation

For aioli:
Step 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: Can be made 3 days ahead. Cover; chill.
For mushrooms:
Step 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.
Step 3
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.
Step 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.

TagsVeggie Burger Burger Portobello Mushroom Mushroom Vegetable Watercress Leafy Greens Main Dinner Nut Free Vegetarian Easy Grilling Food Processor Bon Appétit

Recipe information

Ingredients

Aioli:

Mushrooms:

Preparation

For aioli:

Step 1

For mushrooms:

Step 2

Step 3

Step 4

Recipe notes