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Preheat oven to 375 degrees F (190 degrees C).
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 oven, and place in a small glass bowl. Cover bowl with cellophane.
Let red bell 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.
Meanwhile, use a spoon to scrape gills from underside of
Portabella Mushroom Caps (8)
In a small bowl, combine
Olive Oil (1/4 cup)
Worcestershire Sauce (1 Tbsp)
Balsamic Vinegar (1 Tbsp)
, half of the
Garlic (1 1/2 cloves)
Kosher Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
. Whisk to combine.
For aioli, in a blender or mini-prep food processor, add
Fresh Basil Leaves (1 cup)
, remaining half of the
Garlic (1 1/2 cloves)
Mayonnaise (3/4 cup)
. Pulse until basil is incorporated into the sauce. Add
Lemon Juice (1 Tbsp)
, and pulse again.
Scrape aioli into a small bowl (it may look curdled). Add
Mayonnaise (1/4 cup)
, and whisk briskly. It should smooth right out.
Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps,
Red Onion (1)
with the marinade.
Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast
Whole Wheat Hamburger Buns (6)
on the grill until lightly browned.
To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of
Smoked Gouda (1 cup)
, a few red onion rings, raddicchio, red bell peppers, and
Tomatoes (to taste)
. Top with basil aioli. Enjoy!
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