*  Exported from  MasterCook  Buster  *

           Stuffed Portobello 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  c             Mayonnaise
   1      cl            Garlic -- chopped
   1 1/2  ts            Lemon juice
   1      sm            Green onion -- white part only, chopped
   1      ts            Rosemary -- chopped
   1      tb            Parsley -- chopped
                        Pepper
                        Burger:
   2      lg            Portobello mushroom caps
   2      tb            Olive oil
   1      cl            Garlic -- minced
                        Salt
   2      ounces        Smoked gouda -- grated, or more *
   1      sm            Tomato -- thickly sliced *
   2                    Round sandwich rolls -- such as
                        -panini or kaiser, halved

Vegetarian Herb 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 tb 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.

Yield: 2 servings.

Per serving: 575 cal; 959 mg sodium; 41 mg cholesterol;
34 g fat; 56 g carbs; 16 g protein; 1.24 g fiber.

* Use any cheese you want. Cheddar is a good traditional choice but
blue cheese or brie would also be delicious.

* Unstructions suggest roma or plum tomatoes: "1 tomato, cut into 2
  (1/2"-thick) rounds."

Recipe FROM: "Quick Fix: 'Bello Burger," By Danae Campbell, LA Times

Mastercook editing by kitpath@earthlink.net

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