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Portobello Mushroom Burgers

By Mary Back
Published: August 4, 2011
Food styling and photos by John & Tanya Bäck
This hearty recipe serves 4. But if the meaty mushroom burgers aren’t enough, try the quick side dish on the next page.

4     large Portobello mushrooms
4     whole wheat buns
2     tomatoes, sliced
2     avocados, sliced (rub with cut lemon to prevent discoloration)
1     red onion, thinly sliced
       Walnut pepper mayonnaise sauce (see recipe below)
       Sprouts (optional)
      Olive oil
      Melted butter
1    teaspoon chili powder

1. Remove stems from mushrooms and, with a spoon, remove the gills from underside of mushrooms.
2. Marinate mushroom caps for up to one hour in olive oil, melted butter and chili powder in a plastic bag.
3. Grill approximately 8 minutes on medium high heat until tender or grill marks become visible. Add salt and pepper to taste.
4. Slice buns almost through and heat on grill if desired. Apply generous amount of mayo sauce on the insides of the bun, add grilled mushroom, tomato, onion and avocado. Add sprouts to taste.

Walnut Pepper Mayonnaise Sauce
Mix together 1 cup mayonnaise with ½-cup chopped walnuts, ¼-cup finely chopped red bell pepper (or pimento from a jar), 1 tablespoon chopped parsley, 1 tablespoon chopped cilantro, and 2 teaspoons lemon juice. Add salt and pepper to taste. Combine well and refrigerate.

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