Grilled Portobello Burgers With Piquillo Pepper Aïoli And Watercress

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup chopped drained piquillo peppers or roasted red peppers from jar

1 tablespoon Sherry wine vinegar

2 teaspoons finely chopped fresh thyme

1 garlic clove, minced

1/2 cup purchased mayonnaise

Cayenne pepper

6 large portobello mushrooms, stemmed, dark gills scraped out

1 sweet onion (such as Vidalia or Walla Walla), cut into 1/3-inch-thick slices

Extra-virgin olive oil

2 teaspoons chopped fresh thyme

1 large garlic clove, minced

8 ounces Idiazábal or smoked Gouda cheese, rind trimmed, thinly sliced

6 sourdough rolls (each about 4 inches in diameter), halved horizontally

1 bunch watercress, stems trimmed

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