Portabella Mushroom Burger with Basil Aioli

3 Medium Portabella Mushrooms, stems removed

1/4 cup Low Sodium Soy Sauce

1/3 cup Extra Virgin Olive Oil

1 Garlic Clove, grated

3 Fresh Oregano Leaves, chopped

1 teaspoon Cumin Powder

Salt, Pepper, to taste

1/4 cup Basil Aioli, recipe to follow

3 slices Gouda Cheese

3 Large Basil Leaves, or 6 small leaves

3 Whole Wheat Buns, lightly grilled

In a small bowl, whisk together soy sauce, olive oil, garlic, oregano, cumin, salt, and pepper.  Pour the marinade over the mushrooms.  Let stand at room temperature for 20-25 minutes.

Mean while prepare Basil Aioli: 

1/4 cup Organic Mayo

10 Basil Leaves

2 Garlic Cloves

1 tablespoon Rice Vinegar

1/2 teaspoon Cayenne Pepper

Salt, Pepper, to taste

Blend all of the ingredients in a food processor.  Set aside until ready to use.

Preheat grill to 400 degrees F.  Place mushroom, smooth side down, on the grill, reserving the marinade.  Grill for 7-8 minutes, without flipping the mushrooms.  Top with cheese, grill for 2 more minutes (Gouda Cheese will not melt, just warm up).

To assemble the burgers:

Brush the bottom bun with a teaspoon of Basil Aioli.  Place mushroom-cheese, then a basil leave.  Slightly dunk the top bun in the reserved marinade and cover the burgers.

*I absolutely love Mushroom Burger.  Satisfies your craving for a burger, but does not leave you feeling heavy after you done enjoying it.