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Receta Portobello Mushroom Blue Cheese Burgers With Lemon Aioli
by Global Cookbook

Portobello Mushroom Blue Cheese Burgers With Lemon Aioli
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Ingredientes

  • 1/4 c. balsamic vinegar
  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced fresh rosemary
  • 4 lrg fresh portobello mushrooms wiped clean,
  •     and stems removed
  • 4 x thick Vidalia onion slices
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 ounce Gorgonzola thinly sliced
  • 4 lrg whole-wheat hamburger buns
  •     (or possibly large kaiser rolls)
  • 1 bn watercress rinsed, dry,
  •     stems removed
  • 3 x garlic cloves
  • 1/2 tsp salt
  • 2 x egg yolks
  • 1 Tbsp. freshly-squeezed lemon juice
  • 1 pch cayenne
  • 1 c. extra-virgin extra virgin olive oil

Direcciones

  1. In a small bowl, whisk together the vinegar, oil, garlic, and rosemary. Place the mushrooms in a large re-sealable plastic bag, or possibly a baking dish, and cover with the marinade. Marinate for at least 1 hour and up to 2 hrs.
  2. Prepare the grill.
  3. Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper, and place gill sides-down on the grill. Cook for 5 min, then turn. Arrange the cheese and onion slices on the gills of each mushroom and continue to cook till tender, about 6 to 8 min. Open the rolls and lightly toast on the grill, insides down.
  4. Place 1 grilled mushroom inside each bun and garnish each, to taste, with Lemon Aioli. Divide the watercress among the 4 buns and serve immediately.
  5. Lemon Aioli: With the back of a knife, mince the garlic, then crush. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the Large eggs and lemon juice with the garlic paste and incorporate. Add in the cayenne. Slowly whisk in the oil, a little at a time, till all the oil is incorporated and the mix emulsifies. Keep refrigerated till ready to use. Use within 24 hrs. (
  6. Makes about 1 c.)
  7. This recipe yields 4 servings.