Eosinophilic Esophagitis Friendly Cajun Mushroom Burgers with Peppery Spice
Total time47 min
Prep time15 min
Cook time12 min
4.6(4)
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4 servings
For the mushrooms
- 4 large portobello mushroom caps, stems and gills removed
- 3 tbsp olive oil
- 2 tbsp worcestershire sauce
For the Cajun spice blend
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp cayenne pepper
- 1 tsp coarsely ground black pepper
- Ā½ tsp kosher salt
For the peppery remoulade
- Ā½ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tsp fresh lemon juice
- Ā½ tsp coarsely ground black pepper
For serving
- 4 burger buns, split
- 4 leaves green leaf lettuce
- 1 large tomato, sliced into 4 rounds
- 4 slices provolone cheese (optional)
Can be omittedprovolone cheese
Instructions
- 1
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, coarsely ground black pepper, and kosher salt until evenly combined. Set the Cajun spice blend aside.
- 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, lemon juice, and coarsely ground black pepper until smooth. Refrigerate the remoulade until ready to serve.
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