‘Bello Burger

For vegetarians--or even those who don’t want the same old burger--the growing popularity of portabello mushrooms means never having to eat a “vegiburger” again. They are the steak of the fungi empire.

The huge ones are as big as any burger you could want, big enough that the sides overlap the bun in true backyard burger fashion. Dress them up with herbs and cheese, then add your favorite garnishes and condiments to get a new spin on an old summer favorite. Serve the portabello burgers with crinkle-cut French fries and finish the meal with root beer floats.

MENU (30 MINUTES OR LESS)

Stuffed Portabello Burgers With Herb Aioli

Crinkle-Cut French Fries

Root Beer Floats

STUFFED PORTABELLO BURGER WITH HERB AIOLI (VEGETARIAN)

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 to 4 ounces smoked Gouda, grated

1 tomato, cut into 2 (1/2-inch-thick) rounds

2 round sandwich rolls, such as panini or kaiser, halved

Use any cheese you want. Cheddar is a good traditional choice but blue cheese or brie would also be delicious.

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.

2 servings. Each serving:

575 calories; 959 mg sodium; 41 mg cholesterol; 34 grams fat; 56 grams carbohydrates; 16 grams protein; 1.24 grams fiber.

COUNTDOWN

25 minutes before: Chop garlic, green onion and rosemary for aioli and make aioli. Cover and refrigerate. Mince garlic for garlic oil.

20 minutes before: Put French fries in oven.

18 minutes before: Combine oil and minced garlic. Clean mushrooms.

15 minutes before: Grate cheese. Begin heating grill pan.

11 minutes before: Brush mushrooms with garlic oil and begin grilling.

8 minutes before: Slice tomato. Cut rolls in half.

5 minutes before: Turn mushrooms and add cheese.

1 minute before: Assemble sandwiches.

After dinner: Make root beer floats.

INGREDIEBTS

SHOPPING LIST

4 ounces smoked Gouda

1 (2-pound) bag frozen crinkle-cut French fries

2 large portabello mushrooms

2 panini or kaiser rolls

1 (6-pack) root beer

STAPLES

Garlic

Vanilla ice cream

Lemons

Mayonnaise

Olive oil

Green onions

Parsley

Pepper

Rosemary

Salt

Tomatoes