Portobello Mushroom Burgers
Combining garlic and mayonnaise is a quick and easy way to make aioli, a garlicky sauce from France that complements everything from vegetables to meat, poultry, and seafood. This recipe can easily be doubled to serve 8.
Serves 4
Preparation time: 5–8 minutes
Cooking time: 10–12 minutes
4 portobello mushroom caps
2 tablespoons balsamic vinegar
1 tablespoon vegetarian chicken-flavored broth
2 garlic cloves, finely chopped
¼ cup mayonnaise
1 teaspoon lemon juice
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
1 shallot, chopped
¼ teaspoon black pepper, or to taste
4 romaine lettuce leaves
4 hamburger buns
Wipe the mushrooms clean with a damp cloth and thinly slice.
In a small bowl, stir together the balsamic vinegar and vegetarian chicken-flavored broth. In a separate small bowl, stir together the garlic, mayonnaise, lemon juice, and cayenne pepper. Chill the mayonnaise mixture until needed.
Heat the oil in a skillet over medium-high heat. Add the shallot and cook until tender. Turn the heat down to medium and add the sliced mushrooms. Stir in the vinegar and broth mixture and the black pepper. Cook for 4 to 5 minutes until the mushrooms are tender.
Lay out the hamburger buns in front of you. Put a lettuce leaf on the bottom of each bun. Spread 1 tablespoon of the garlic/mayonnaise mixture inside the top of each bun and spoon one-quarter of the sautéed mushroom on top of the lettuce. Serve immediately.
