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Grilled Portobello and Roasted Red Pepper Burgers with Wasabi Mayo


This is a great vegetarian dish that is tasty enough for meat eaters. I like to serve this with homemade sweet potato chips or sweet potato fries. Wasabi is Japanese horseradish (Wasabia japonica or Eutrema japonica). I like a fair amount of wasabi, but you may need to experiment a little to find the perfect level of spice for you. I usually keep a tube of wasabi paste in my refrigerator (Odd I know). You could also check with your local sushi shop to see if they will sell some fresh wasabi. One product you should avoid is powdered wasabi. I was desperate once when I could not find the wasabi paste at my local grocery store and tried the powdered wasabi. It was dreadful! Don't use this!

INGREDIENTS:

4 Onion Rolls (or any burger bun that you prefer)
4 Whole Portobello Mushrooms
2 Red Bell Peppers
1 1/2 Cup Teriyaki Sauce
1/2 Cup Olive Oil (plus a little extra for coating the red peppers)
2 Tsp. Herbes de Provence
1 Cup Mayonnaise
1-2 Tbs. Wasabi
Arugula to garnish each sandwich.

Preheat oven to 425 degrees.

Mix Teriyaki, oilive oil and herbes de Provence in a shallow roasting pan.  If your portobellos have stems,  remove them.  Wipe each mushroom with a clean paper towel to remove any dirt.  Place the mushrooms in the marinade turning occasionally for about 1/2 hour.

In the mean time,  wash and remove the interior seeds of the red bell peppers.  Cut into strips.  Line a cookie sheet with aluminium foil.  Put the red peppers on the sheet and coat with olive oil.  Add a little salt and pepper.  Cook in oven until the edges darken and the peppers are soft.

Mix mayonnaise and wasabi.  Make sure to add the wasabi a little at a time and taste to find your preferred heat level.

Toast onion rolls.

There are several ways to grill the mushrooms.  I usually use an indoor grill (George Foreman type).  You could also use an outdoor grill or even a stove top grill pan.  The mushrooms should have nice grill marks and slightly soft but not mushy.  

Now spread the wasabi mayo on the top and bottom of the onion rolls.  Add a portobello mushrooms, red bell pepper and arugula.  

Serves 4





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