Open-Faced Mushroom Burgers with Lemon Aioli and Roasted Peppers

Something Extra
Spring 2017

Recipe Theme

Fresh recipes to help you welcome Spring!


Open-Faced Mushroom Burgers with Lemon Aioli and Roasted Peppers

Open-Faced Mushroom Burgers with Lemon Aioli and Roasted Peppers
4 large portabella mushrooms, stems removed
3 tbsp. olive oil
3 tbsp. red wine vinegar
1 large egg yolk*
3 tbsp. lemon juice
1 tsp. lemon zest
1 clove garlic
1/4 cup olive oil
Salt and pepper to taste
2 red bell peppers
4 slices red onion
4 (1-inch thick) slices country bread
2 cups arugula

We added bread to make a "burger," but you could easily skip it!

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Toss mushrooms, olive oil and vinegar in a medium bowl; let sit for 10 minutes.

2. Blend egg yolk on low speed of a blender for 1 minute; add lemon juice, zest and garlic; blend for 3 minutes. With blender running, add oil in a slow stream until mixture emulsifies. Season with salt and pepper.

3. Grill mushrooms, peppers and onions over medium heat for about 10 minutes or until cooked through, letting peppers cook until charred. When peppers have charred on all sides, remove and let cool. When cool enough to handle, remove skin and seeds, then slice into strips.

4. Grill bread slices for 5 minutes or until golden, turning once.

5. Spread aioli onto bread slices; top with mushrooms, onions, peppers and arugula.

*Consuming raw or lightly cooked eggs has been linked with Salmonella, a bacteria responsible for a type of foodborne illness. The American Egg Board states, "Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Nutritional Information:
398 calories, 7 g protein, 27 g total fat (4 g sat., 0 g trans), 35 g carbohydrate, 4 g fiber, 7 g sugar, 46 mg cholesterol, 287 mg sodium


To add your comments, please log in.