Stuffed Portabello Burger With Vegetarian Herb Aioli

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***VEGETARIAN HERB 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      ounces        smoked gouda -- grated
                        may double the gouda -- or alternative*
   1      small         tomato -- thickly sliced*
   2                    round sandwich rolls -- such as
                        panini or kaiser -- halved

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.

Additional instructions for idiots: 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.