So I left work today whining to my colleague “JR” about not knowing what I was going to make for dinner. We were walking to the parking lot and I felt a bit lost about I was going to make for my family. I generally have the entire week planned and here it is ONLY Tuesday and I was at a ALREADY at a loss.  “JR” suggested pizza, but I just was not in the mood for that. I headed to the supermarket and that is where I came across huge portobello mushrooms.  YUM! Perfect! Now as long as the rain stops long enough… I could grill these.   I continued to walk around in a fog until I was satisfied with what I had in my basket.  Just a reminder don’t go to the market when you are hungry 😎

So cranky and hungry here is what I came up with:  Grilled portobello mushroom burger top with roasted red pepper, fresh mozzarella, basil, and a crunchy onion ring. (I told you not to go to shopping when you are hungry) I put the burger on a garlic toasted Portuguese roll (Ciabata rolls were all gone) with a mild chipotle aioli.

I served the burgers with a watermelon-mint-feta  salad.

Ingredients:

For Burgers:

• 4 Portobello Mushrooms
• Balsamic vinegar
• Olive oil
• Salt and pepper to taste
• 4 of your favorite rolls
• 1 roasted red pepper cut in to quarters
• 4 slices of fresh mozzarella
• Sprigs of basil
• Onion rings (cooked according to package) – I used Alexxa Oven Baked Panko Onion Rings 

For Chipotle Aioli: low fat Hellman’s Mayonnaise, chipotle sauce, and ketchup

How to:

1. Preheat grill.
2. Marinate the mushrooms in some balsamic vinegar (just enough to soak them) and salt and pepper to taste.  Let marinate for about 15 minutes.
3. While they are marinating prepare the chipotle aioli by mixing 4 tablespoons for mayonnaise, a teaspoon of chipotle sauce and a teaspoon of ketchup.
4. Split the rolls open and drizzle olive oil on top and bottom, sprinkle with garlic powder and place inside down on grill to toast.
5. Remove rolls from grill and spread chipotle aioli on top and bottom.
6. Put mushrooms on grill and brush lightly with olive oil.
7. Grill 7-10 minutes on each side depending on size
8. Place roasted pepper and cheese and continue to grill until melted.
9. Remove from grill, place on bun, top with basil and onion rings.