Grilled Portabella Burgers

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.

Use a spoon to scrape gills from the underside of each Portabella Mushroom Caps (4) . Set aside.

In a small bowl combine the Garlic (4 cloves) , Fresh Thyme Leaves (1 Tbsp) , Tarragon (1 Tbsp) , Fresh Rosemary (1/2 Tbsp) , Crushed Red Pepper Flakes (1/2 tsp) , Kosher Salt (1 tsp) , and Freshly Ground Black Pepper (1/2 tsp) .

Brush the tops and bottoms of each mushroom cap with 1 Tbsp of Olive Oil (1/4 cup) and divide the spice rub between them, rubbing it into the mushrooms (the seasoning will stick better to the underside of the fungi).

Brush the Red Onion (1) with the remaining Olive Oil (1/2 Tbsp) and set aside.

For the garlic aioli add the Garlic (2 cloves) , Large 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.

Add the Kosher Salt (1/2 tsp) and the juice from Lemon (1) and whisk to combine. Taste for seasoning and adjust as necessary.

Top each mushroom with a slice of Provolone Cheese Slices (4) and cook for 1-2 more minutes until the cheese is melty.

Split the Whole Wheat Hamburger Buns (4) in half and toast them on the grill for 1-2 minutes, until lightly browned.

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.