Cheesy Portobello Burger With Lemon Mayo
"This is adapted from a recipe Emeril made on his show Emeril Green. Marinating the Portobello caps really boosts the mushroom flavor. The tangy lemon mayo sauce balances the richness of the blue cheese. Grilled red onion adds just enough sweetness and crunch. This is a great vegetarian alternative to the standard veggie patty."
photo by Diet It Up
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄3 cup mayonnaise
- 1⁄2 lemon, zest
- 1⁄2 lemon, juice
- 1⁄2 teaspoon lemon pepper seasoning
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup olive oil
- 2 large garlic cloves, smashed
- 1⁄4 cup fresh basil, chopped
- 4 mushroom caps, Portobello
- 4 slices red onions
- 1⁄2 cup blue cheese, crumbled
- 4 whole wheat rolls
- salt and pepper
- fresh basil leaf (to garnish)
directions
- For the lemon mayo: combine mayo, lemon zest/juice and lemon pepper.
- For the marinade: combine balsamic vinegar, olive oil, garlic cloves, and chopped basil in a re-sealable plastic bag. Add the Portobello caps. Refrigerate for 1 hour.
- Prepare the onions: drizzle onion slices with olive oil. On a grill or grill pan, cook until softened and slightly charred.
- Pull the mushrooms out of the marinade. Pat them dry on a paper towel and discard any of the garlic and basil that may be stuck to them; season with salt and pepper.
- Place mushrooms on the grill with the gill sides down. Cook for 5 minutes. Turn over. Arrange the cheese on the gill side and cook for 6-8 minutes more.
- Toast the buns. Arrange one Portobello with cheese on each roll along with the grilled onions and a few fresh basil leaves. Top with lemon mayo to taste.
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RECIPE SUBMITTED BY
I’m a twenty something, alright, late twenty something woman living on Long Island and working at a publishing company in the ever stressful NYC. Food makes me happy. What’s not to love about a cheeseburger and fries with a huge chocolate shake on the side? Come on, it’s a match made in heaven that would put a smile on even the grumpiest face. Unfortunately, I’ve been battling a pesky weight problem for what feels like an eternity. To make matters worse, I recently found out I have a blood sugar condition that will likely lead to diabetes. Doesn’t that sound like a recipe for disaster? So, I desperately needed to find a way to still love food, but also squeeze into a pair of skinny jeans. The solution, you ask? That’s a little tricky. I don’t believe in surviving off the frozen food aisle’s never-ending supply of frostbitten chemical concoctions. And the thought of eating a strict lettuce and water diet makes me want to throw myself off a building.
So, what’s a gal to do? I learned to Diet-It-Up. I love to cook and I’m always finding ways to take my favorite recipes and shave off a few calories, eliminate some of the processed ingredients and overhaul it in a way that makes it healthier. I’ve mastered every diet under the sun and while Weight Watchers© and The South Beach Diet© can be very successful, they’re tough to stick with when you just want to eat something that tastes good. I don’t have any fancy formal credentials and I’m not going to preach to you about carbs or fat grams. I just want you to enjoy tasty, delicious meals without the next-day calorie guilt. Mix in a jog or two at the gym and you’re on your way to a healthier life. I’m beginning to collect some of my recipes here. I invite you to Diet-It-Up with me. If we’re good all week, maybe we can even sneak in a few sips of that chocolate shake, wink wink.
