Ingredients
1/4 cup olive oil1/4 cup balsamic vinegar3 garlic cloves, minced1 tablespoon minced fresh thyme or 1 teaspoon dried thyme4 large portobello mushrooms, stems removed1 medium pear, peeled and chopped1 tablespoon olive oil1 tablespoon lemon juice2 tablespoons mayonnaise4-1/2 teaspoons chopped walnuts4 slices onion6 ounces Gorgonzola cheese, thinly sliced4 whole wheat hamburger buns, split2 cups fresh arugula
Preparation
In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme. Add mushrooms; seal bag and turn to coat. Refrigerate for up to 2 hours.
In a small skillet over medium heat, cook pear in oil and lemon juice until tender. Transfer to a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Refrigerate until serving.
Drain mushrooms and discard marinade. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until tender. Top with onion and cheese. Grill 2-3 minutes longer or until cheese is melted. Serve on buns with mayonnaise mixture and arugula.
