Stuff portobello mushrooms with blue cheese, and roast them on a sheet pan, right alongside bacon. Stack with garlic aioli, lettuce, and red onion for an almost meatless burger.
What You Get
Crumbled blue cheese
Butter or red leaf lettuce
Sprouted wheat hamburger buns
What You'll Need
Salt and freshly ground pepper
Makes 4 servings
Active Total: 15 minutes
Total Time: 25 minutes
Preheat the oven to 400°F. Line a sheet tray with parchment or foil.
Remove the stems from the mushrooms, then scrape out the gills with a spoon. Drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place the mushrooms cup-side down on half of the prepared pan. Place 4 slices of the bacon on the other side. Transfer the pan to the oven, and roast for 10 minutes.
Flip the mushrooms, and sprinkle the blue cheese into the caps. Return the pan to the oven and roast until the mushrooms are tender and the bacon is browned, 10 minutes longer.
Meanwhile, tear off a few of the largest lettuce leaves and rinse and pat dry. Thinly slice half of the red onion, reserving the rest for another use. Split the buns, and slide them into the oven to toast, 3 minutes.
To build the burgers, place the buns on plates, spread with the garlic aioli, and stack with the stuffed mushrooms. Top with the bacon, red onion, and lettuce, and serve warm.