Stuffed Portabello Burger With Vegetarian Herb Aioli

* Exported from MasterCook Buster *

Stuffed Portabello Burger With Vegetarian Herb Aioli

Recipe By : Danae Campbell, LA Times 08/19/98(wed)
Serving Size : 2 Preparation Time :0:30
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***VEGETARIAN HERB AIOLI***
1/4 cup mayonnaise
1 large clove garlic -- chopped
1 1/2 teaspoons lemon juice
1 small green onion; white part only -- chopped
1 teaspoon chopped rosemary
1 tablespoon chopped parsley
pepper
***BURGER***
2 large portabello mushroom caps
2 tablespoons olive oil
1 clove garlic -- minced
salt
2 ounces smoked gouda -- grated
may double the gouda -- or alternative*
1 small tomato -- thickly sliced*
2 round sandwich rolls -- such as
panini or kaiser -- halved

AIOLI. Process mayonnaise, garlic, lemon juice, green onion and rosemary in
food processor until finely minced and well blended, about 45 seconds.
Transfer to small bowl. Add parsley and pepper to taste and stir to blend.
Cover and refrigerate.

BURGER. Brush dirt from mushroom caps. Pop out and discard stem. Combine
olive oil and garlic in small bowl. Brush mushroom caps on both sides with
garlic oil. Sprinkle with salt to taste.

Place on grill over medium-hot coals or on grill pan over medium-high heat,
underside down, and cook until mushrooms begin to soften, about 6 minutes.
Turn over and sprinkle cheese evenly over mushrooms. Continue grilling
until mushrooms are soft and cheese is melted, 4 to 5 minutes.

Spread 1 tablespoon aioli on top and bottom halves of each roll. Place 1
mushroom cap on bottom half of each roll. Top with tomato slice and top
half of roll.

[2 servings. Each serving: 575 calories; 959 mg sodium; 41 mg cholesterol;
34 grams fat; 56 grams carbohydrates; 16 grams protein; 1.24 grams fiber.]


PANTRY. *Cheese: Use any cheese you want. Cheddar is a good traditional
choice but blue cheese or brie would also be delicious. *Tomato
instructions suggest roma or plum tomatoes: "1 tomato, cut into 2
(1/2-inch-thick) rounds." SOURCES. Recipe taken from "Quick Fix: 'Bello
Burger," By Danae Campbell, LATimes !We got this recipe from the LA
Times. Mastercook editing by kitpath@earthlink.net

- - - - - - - - - - - - - - - - - -