with Caramelized Onions and Pimento Aioli
I just found this recipe and I love the idea. I have had mushroom burgers before, but the "burger" itself was actually a bean and mushroom paste, which I didn't care for so much. This recipe is not only the mushroom burger but the sauce doubles as a sauce you can use solely for pasta. I can't wait to try this and am very excited to share it with you! Enjoy!
Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 T Worcestershire sauce
1 t dried thyme leaves or 1/2 t ground
1/4 t garlic powder
6 Portobello mushrooms, wiped clean and stems removed (large!)
Kosher salt and freshly ground black pepper
6 slices Swiss, cheddar or provolone cheese
6 Brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula
For the onions:
1 T olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water kosher salt and freshly ground black pepper
For the aioli:
1/2 cup mayonnaise
2 T jarred chopped pimentos, drained
1 T red wine vinegar
1 garlic clove, minced
1 T minced flat-leaf parsley
Kosher salt and freshly ground black pepper
For the Burgers:
In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
For the Onions:
In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
For the Aioli:
Combine all ingredients in a small bowl. Refrigerate until serving time.
To Finish the Burgers:
Preheat oven to 450°F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly.
Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.
.....................................................................................................
Sausage Stuffed Mushrooms
I was never a fan of mushrooms growing up, until one day my roommate decided she would bring home a pizza from Uno's smothered in them and make me eat it. Surprisingly it was not that bad. Since that day I have been eating mushrooms more and more, and have even incorporated them into my cooking. I found this recipe recently while on one of my favorite websites, housewifebarbie.com. I haven't tried it yet, but I'm sure they will be a hit as an appetizer or side dish to any meal. You can even use the extra sausage mixture to form 1 1/2 inch balls and bake along with the mushrooms for tasty meatballs to freeze and add to your pasta sauce next time! Enjoy!
24 - 48 mushrooms (depending on what size you want)
1 lb. Johnsonville's Sausage, mild Italian
1/2 c dry bread crumbs
8 oz. cream cheese
1 T fine chopped dried parsley
1 T lemon juice
4 garlic cloves, pressed
1/3 c grated Parmesan Cheese
Preheat oven to 400 degrees. Remove mushroom stems and discard. Use a small spoon to scoop out the gills from the mushrooms to give you more room for the filling. Brown the sausage in a pan until no longer pink. Add the bread crumbs, cream cheese, parsley, lemon juice and garlic. Stir to mix. Fill each mushroom cap with the mixture and sprinkle Parmesan on top. Bake approximately 15 minutes (longer if you choose really large mushrooms) until golden brown.
 |
Remove the stem from the mushrooms and gently use a small spoon to scoop out the gills inside to allow more room for filling. |
 |
Adding the cream cheese and other ingredients to the ground sausage |
 |
| Fill your mushrooms and bake! |
 |
| Voila |