Grilled Mushroom Burgers with White Bean Puree

Name: Grilled Mushroom Burgers with White Bean Puree
Yield: makes 4
Ingredients: 2 large garlic cloves, minced; 2 tablespoons chopped fresh thyme; 1 cup cooked or canned cannellini beans, drained and rinsed; 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 8 large portobello mushroom caps (about 1 pound), stems trimmed; 4 teaspoons balsamic vinegar; 2 large red onions (about 1 pound), peeled and cut into thin rings; Olive oil cooking spray, for onions; 4 whole-grain hamburger buns; 2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions; 1/2 small bunch arugula (about 2 1/2 ounces), rinsed well and dried

January 26, 2012

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Recipe notes

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