Grilled Portobello Burgers with Piquillo Pepper Aïoli and Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spain's famous piquillo peppers add a sweet-spicy edge to the aioli. Idiazábal, a smoky sheep's-milk cheese from the Basque region, is great with the portobellos. If you can't find Idiazábal, substitute smoked Gouda. Ingredients:
1/2 cup chopped drained piquillo peppers or roasted red peppers from jar |
1 tablespoon sherry wine vinegar |
2 teaspoons finely chopped fresh thyme |
1 garlic clove, minced |
1/2 cup purchased mayonnaise |
cayenne pepper |
6 large portobello mushrooms, stemmed, dark gills scraped out |
1 sweet onion (such as vidalia or walla walla), cut into 1/3-inch-thick slices |
extra-virgin olive oil |
2 teaspoons chopped fresh thyme |
1 large garlic clove, minced |
8 ounces idiazábal or smoked gouda cheese, rind trimmed, thinly sliced |
6 sourdough rolls (each about 4 inches in diameter), halved horizontally |
1 bunch watercress, stems trimmed |
Directions:
1. For aioli: Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
2. For mushrooms: Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
3. Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
4. Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.
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