Protobello Burgers

• 1/4 cup vegetable broth
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon chopped fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 4 medium (about 4 ounces each) portobello mushrooms, stems removed
• 1 lemon
• 1/3 cup mayonnaise
• 1 small green onion, trimmed and minced
• 4 large (about 4-inch) buns
• 1 bunch arugula, trimmed

1. 1. In glass baking dish just large enough to hold mushrooms in a single layer, mix broth, oil, vinegar, thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add mushrooms, turning to coat. Let stand, turning occasionally, 30 minutes.
2. 2. Prepare grill.
3. 3. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1/2 teaspoon juice. In small bowl, stir lemon peel and juice, mayonnaise, green onion, and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
4. 4. Place mushrooms on hot grill rack over medium heat and grill, turning occasionally and brushing with remaining marinade, until mushrooms are browned and cooked through, 8 to 10 minutes per side.
5. 5. Cut each bun horizontally in half. Spread cut sides of buns with mayonnaise mixture; top with arugula leaves. Place warm mushrooms on bottom halves of buns; replace top half of buns to serve

vegetable broth, olive oil, balsamic vinegar, thyme, salt, ground black pepper, portobello mushrooms, lemon, mayonnaise, green onion, buns, arugula

Taken from www.epicurious.com/recipes/member/views/protobello-burgers-52873431 (may not work)