Stuffed Portabello Burger with Vegetarian Herb Aioli
From Danae Campbell, LA Times 08/19/98
Makes 2 burgers

VEGETARIAN HERB AIOLI
1/4 cup mayonnaise
1 large clove garlic, chopped
1 1/2 teaspoons lemon juice
1 small green onion; white part only, chopped
1 teaspoon chopped rosemary
1 tablespoon chopped parsley
Pepper

BURGER
2 large portabello mushroom caps
2 tablespoons olive oil
1 clove garlic, minced
Salt
2 ounces smoked gouda grated (may double the gouda, or alternative*)
1 small tomato, thickly sliced*
2 round sandwich rolls such as panini or kaiser, halved

AIOLI
Process mayonnaise, garlic, lemon juice, green onion and rosemary in food processor until finely minced and well blended, about 45 seconds.
Transfer to small bowl. Add parsley and pepper to taste and stir to blend.
Cover and refrigerate.

BURGER
Brush dirt from mushroom caps. Pop out and discard stem. Combine olive oil and garlic in small bowl. Brush mushroom caps on both sides with garlic oil. Sprinkle with salt to taste.

Place on grill over medium-hot coals or on grill pan over medium-high heat,underside down, and cook until mushrooms begin to soften, about 6 minutes.
Turn over and sprinkle cheese evenly over mushrooms. Continue grilling until mushrooms are soft and cheese is melted, 4 to 5 minutes.

Spread 1 tablespoon aioli on top and bottom halves of each roll. Place 1 mushroom cap on bottom half of each roll. Top with tomato slice and top half of roll.

PANTRY
*Cheese: Use any cheese you want. Cheddar is a good traditional choice but blue cheese or brie would also be delicious.
*Tomato instructions suggest roma or plum tomatoes: 1 tomato, cut into 2(1/2-inch-thick) rounds."