Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Place
Red Bell Peppers (2)
on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from the oven, and place them in a small glass bowl. Cover the bowl with cellophane.
3.
Let the peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
4.
Use a spoon to scrape gills from the underside of each
Portabella Mushroom Caps (4)
. Set aside.
5.
In a small bowl combine the
Garlic (4 cloves)
,
Fresh Thyme Leaves (1 Tbsp)
,
Tarragon (1 Tbsp)
,
Fresh Rosemary (1 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Kosher Salt (1 tsp)
, and
Freshly Ground Black Pepper (1/2 tsp)
.
6.
Brush the tops and bottoms of each mushroom cap with 1 Tbsp of
Olive Oil (4 Tbsp)
and divide the spice rub between them, rubbing it into the mushrooms (the seasoning will stick better to the underside of the fungi).
7.
Brush the
Red Onion (1)
with the remaining
Olive Oil (2 tsp)
and set aside.
8.
For the garlic aioli add the
Garlic (2 cloves)
,
Farmhouse Eggs® Large Brown Egg (1)
, and
Dijon Mustard (1 tsp)
to a bowl and whisk to combine. Very slowly drizzle in the
Neutral Oil (1 cup)
in a steady stream, whisking in a clockwise direction if you’re right-handed or counter-clockwise if you’re left-handed. Do not change the direction of your whisk.
9.
As the oil is whisked into the aioli, the mixture will start to emulsify. Continue to drizzle in the oil, whisking the entire time until all of the oil is incorporated.
10.
Add the
Kosher Salt (1/2 tsp)
and the juice from
Lemon (1)
and whisk to combine. Taste for seasoning and adjust as necessary.
11.
Heat a grill to medium-high heat, about 375-400 degrees F (190 to 200 degrees C).
12.
Place the mushrooms on the grill, cap side down, and cook for 4-5 minutes. Grill the red onions at the same time. Flip the mushrooms and onions and cook for an additional 3-4 minutes, until the flesh is softened and the exterior takes on some grill marks.
13.
Top each mushroom with a slice of
Provolone Cheese Slices (4)
and cook for 1-2 more minutes until the cheese is melty.
14.
Split the
Whole Wheat Hamburger Buns (4)
in half and toast them on the grill for 1-2 minutes, until lightly browned.
15.
To assemble the burgers, spread garlic aioli on the top and bottom buns. Place mushrooms on the buns. Top with one or two slices of roasted bell peppers, grilled onions and
Microgreens (1 cup)
or lettuce. Place the top bun on the mushroom burger and serve.
