Portobello Mushroom-Blue Cheese Burgers with Lemon Aioli and Bitter Greens

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh rosemary
• 4 large fresh portobello mushrooms, wiped clean and stems removed
• 4 thick Vidalia onion slices
• Salt
• Freshly ground black pepper
• 6 ounces Gorgonzola, thinly sliced
• 4 large whole wheat hamburger buns or large kaiser rolls
• Lemon Aioli, recipe follows
• 1 bunch watercress, rinsed and dried, stems removed
• 3 cloves garlic
• 1/2 teaspoon salt
• 2 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• Pinch cayenne
• 1 cup extra-virgin olive oil

1. In a small bowl, whisk together the vinegar, oil, garlic, and rosemary.
2. Place the mushrooms in a large re-sealable plastic bag, or a baking dish, and cover with the marinade.
3. Marinate for at least 1 hour and up to 2 hours.
4. Prepare the grill.
5. Remove the mushrooms from the marinade and pat dry.
6. Season both sides with salt and pepper, and place gill sides-down on the grill.
7. Cook for 5 minutes, then turn.
8. Arrange the cheese and onion slices on the gills of each mushroom and continue to cook until tender, about 6 to 8 minutes.
9. Open the rolls and lightly toast on the grill, insides down.
10. Place 1 grilled mushroom inside each bun and garnish each, to taste, with aioli.
11. Divide the watercress among the 4 buns and serve immediately.
12. With the back of a knife, mince the garlic, then crush.
13. Gradually work the salt into the crushed garlic to make a paste.
14. Place in a bowl.
15. Whisk the eggs and lemon juice with the garlic paste and incorporate.
16. Add the cayenne.
17. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies.
18. Keep refrigerated until ready to use.
19. (Use within 24 hours.)
20. Yield: about 1 cup

balsamic vinegar, olive oil, garlic, rosemary, fresh portobello mushrooms, onion, salt, freshly ground black pepper, gorgonzola, whole wheat hamburger buns, lemon aioli, garlic, salt, egg yolks, freshly squeezed lemon juice, cayenne, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/portobello-mushroom-blue-cheese-burgers-with-lemon-aioli-and-bitter-greens-recipe.html (may not work)