Portabella Burgers with Pear-Walnut Mayonnaise

Recipe courtesy of the Mushroom Council and mushroominfo.com
2009 Taste of Home Every Day Every Way Recipe Contest Winner
Lindsay Sprunk, Brentwood, TN

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Yield: 4

Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
4 large portobello mushrooms
1 medium pear, peeled and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons mayonnaise
4-1/2 teaspoons chopped walnuts
4 slices onion
6 ounces Gorgonzola cheese, thinly sliced
4 whole wheat hamburger buns, split
2 cups fresh arugula

Directions

In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme; add the mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours.

In a small skillet, saute pears in oil and lemon juice until tender; cool slightly. Place in a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Cover and refrigerate until serving.

Drain and discard marinade. Grill mushrooms, over medium heat, covered, for 3-4 minutes on each side or until tender. Top with onion and cheese slices. Cover and cook for 2-3 minutes or until cheese is melted. Serve on buns with arugula and mayonnaise mixture.

NUTRITION FACTS per serving

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