Portobello Mushroom Burger Ingredients:
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• Pinch black pepper
• 2 cloves garlic, pressed through garlic press
• ½ cup olive oil
• 4 portobello mushroom caps, stems cut off and gills scraped out
• 4 slices mozzarella cheese
• 4 Turano Brioche Rolls
• Arugula greens
• Tomato slices

Crispy Shallots Ingredients:
• 2 large shallots, thinly sliced (about 1 heaping cup worth)
• Salt
• Black pepper
• 3 tablespoons flour
• Peanut or vegetable oil, for frying (about 2 to 3 cups)

Sun-Dried Tomato Mayo Ingredients:
• ½ (heaping) cup mayonnaise
• ¼ cup sun-dried tomatoes, minced (if packed in oil, then drain and pat dry)
• 3 cloves garlic, pressed through garlic press
• ¼ teaspoon lemon zest
• 1 ½ teaspoons lemon juice
• 1 (heaping) tablespoon minced chives
• Pinch salt (scant ¼ teaspoon, roughly)
• Pinch black pepper

① Begin by gathering and prepping all of your crispy shallot ingredients according to the ingredient list above to have ready and organized for use.
② To make your crispy shallots, add the thinly sliced shallots to a large bowl, sprinkle with salt and pepper, as well as the flour, and toss to coat.
③ Add the oil to a small pot so that it comes about 2 inches up the side (roughly 2 to 3 cups worth), and heat until shimmering (roughly 350° to 360°). Once hot, add about half of the shallots to the oil and allow them to crisp up for a couple of minutes, until golden brown. Remove from pot with a spider or slotted spoon, and place onto a paper towel-lined plate or bowl to drain. Sprinkle with a touch more salt/pepper.
④ Then, gather and prep all of your portobello mushroom burger ingredients according to the ingredient list above to have ready and organized for use.
⑤ To a small mason-style jar (one with a lid), add the balsamic vinegar, Dijon mustard, Italian seasoning, salt, pepper, garlic and olive oil, and shake vigorously until completely blended.
Place the cleaned portobello mushroom caps into a large ziplock bag, and pour the marinade over them, gently massaging the bag to get even coverage of the marinade. Allow the caps to marinate for 20 minutes. While the portobello mushrooms marinate, gather and prep all of your sun-dried tomato mayo ingredients according to the ingredient list above to have ready and organized for use.
⑦ To prep the mayo, add all of the ingredients to a bowl, and whisk/fold together until completely blended. Set aside in the fridge until ready to use.
⑧ Once the portobello caps have marinated, place a large grill pan misted with cooking spray over medium-high heat. Once hot, remove the portobello mushroom caps from the marinade (shaking off any excess marinade as much as possible), and place them onto the grill pan (with their stem-side facing up) to grill for about 5 minutes on that first side. Flip the caps and grill them on the second side for another 5 minutes. Once tender, add a slice of cheese to each, and allow it to melt while the caps are still hot (if the cheese needs extra help, place the caps under the broiled for about 30 seconds until the cheese melts).
⑨ To assemble the portobello mushroom burgers, generously spread both bottom and top Brioche Rolls with the sun-dried tomato mayo, then add some arugula greens and some slices of tomato. Add the grilled portobello mushroom cap over this, then place a little “nest” of the crispy-fried shallots over that, cover with the top Roll, and enjoy.