New recipe for newest Bready mix

Portobello Mushroom-Blue Cheese Burger with Aioli
1/4 c. balsamic vinegar (or rice wine vinegar or Worcestershire sauce)
1/4 c. olive oil
1 T. chopped garlic
1 T. chopped fresh cilantro
4 large fresh portobello mushrooms, wiped clean and stems removed
4 thick slices sweet onion salt freshly ground black pepper
Salt and pepper to taste
6 oz. Gorgonzola, thinly sliced
4 hamburger buns
Aioli (recipe below)

In a small bowl, whisk together the vinegar, oil, garlic and cilantro. Place the mushrooms in a large resalable plastic bag, or a baking dish with lid, and cover with the marinade. Marinate at least 1 hour and up to 2 hours. Prepare the grill. Remove the mushrooms from the marinade and pat dry. Season both sides with salt and pepper. Place gill sides down on the grill. Place onion slices on the grill too. Cook for 5 minutes. Turn mushrooms over. Top with the grilled onion and the cheese. Continue to cook until tender, about 6 to 8 minutes. Rolls may be toasted on the grill cut side down, if desired. Place on grilled mushroom on the bottom half of each bun. Garnish with aioli and any other desired garnishes. Serve immediately
Aioli (for Portabello Mushroom – Blue Cheese Burger)
1 c. mayonnaise
3 cloves garlic, crushed
1 T. fresh lemon juice
pinch of cayenne

Whisk all together until well blended. Keep refrigerated until ready to use (best if used within 24 hours).

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