This post was created in partnership with ALDI. All opinions are our own.

Ryan was practically a baby when we met in 2001. Just 19 years old and a freshman at USC, he moved to California from Oregon, seeking warmer temperatures, year-round sunshine, and a place where he could comfortably wear shorts and a t-shirt to class in the middle of January. Living a few blocks away from some of the best Mexican food in town and just a twenty-minute drive to the beach, Ryan quickly adapted to this harsh lifestyle. He had been in Los Angeles for 8 months when we first met at a recording studio, and a lot has changed over the last 18 years. Back then, he was more of a picky eater and didn’t appreciate foods like olives, tomatoes, and mushrooms—all of which he loves now. The recipe we are sharing today is something he definitely wouldn’t have enjoyed when we first started dating—in fact, to this day, he never orders mushroom burgers in restaurants since they’re often bland, rubbery, and disappointing. But this recipe is different. Prepared in a citrusy, garlicky sauce that is tangy and delicious, these marinated portobellos have converted Ryan, and might just make you a mushroom maven too!

Dust off your grill! The sun is shining, flowers are blooming, and it’s time to throw a backyard party! Invite the family, call your neighbors, and let the Husbands handle your summer menu. For the main course, your guests will be treated to our Citrus-Marinated Grilled Portobello Burgers with Sautéed Peppers and Chipotle Mayo. In this easy recipe, thick portobello mushrooms are marinated with fresh lime and orange juice, minced garlic, and cilantro. With a splash of olive oil, soy sauce, and a pinch of red pepper flakes, these tasty patties then sizzle on a hot grill until blackened and smoky. Topped with melted habanero pepper jack cheese, sautéed peppers and onions, and a dollop of our spicy chipotle mayo, be prepared for your guests to nominate you as the Resident Summer Host after they sample these juicy vegetarian burgers for the first time.

This week, we are excited to partner with ALDI, as they’re making it simple to get everything you’ll need for this recipe. We bought all the ingredients at our local ALDI—click here to find a location near you and use the code ALDIHTC19 to receive $10 off your first 3 Instacart orders of $35 or more. From the soft brioche buns and extra-virgin olive oil, to fresh produce like these perfect portobello mushrooms and everything in between, their low prices and convenience make it easy. Tidy up and pick out a cute summer outfit before your guests arrive—you are just moments away from barbecued burger bliss.

Citrus-Marinated Grilled Portobello Burgers with Sautéed Peppers and Chipotle Mayo
Makes 2 burgers
Prep time: 60 minutes
Cook time: 20 minutes

For the portobello mushrooms:
2 large portobello mushroom caps, stems removed
zest from one lime
4 tablespoons freshly squeezed lime juice
zest from one orange
3 tablespoons freshly squeezed orange juice
2 large garlic cloves (10 g), finely minced
1 tablespoon minced cilantro
1 tablespoon Specially Selected Premium Italian Extra Virgin Olive Oil
2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
pinch of red pepper flakes

For the sautéed peppers:

2 tablespoons Specially Selected Premium Italian Extra Virgin Olive Oil
6 organic mini sweet peppers or 1 large bell pepper (200 g), thinly sliced
1/2 yellow onion (150 g), thinly sliced
1/2 teaspoon salt

For the chipotle mayo:
1/2 cup (113 g) mayonnaise
1 tablespoon minced canned chipotle peppers in adobo sauce
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

For assembly:

2 slices Happy Farms Preferred Habanero Jack & Chipotle Cheddar Deli Slices
2 Specially Selected Brioche Rolls
Specially Selected Premium Italian Extra Virgin Olive Oil
thinly sliced cherry tomatoes on the vine
romaine lettuce

Place the de-stemmed portobello mushrooms in a quart size zip-top bag or a shallow bowl. In a glass measuring cup, combine the lime zest and juice, orange zest and juice, garlic, cilantro, olive oil, soy sauce, pepper, salt, and red pepper flakes, and stir with a fork to blend. Pour the marinade over the portobello mushrooms. If using a bag, remove as much air as possible before sealing, then gently massage the mixture around in the bag, evenly coating all sides of the mushrooms. If using a bowl, toss the mushrooms gently to evenly coat them in the marinade, then cover. Either way, leave the mushrooms to marinate for 30 minutes at room temperature, tossing occasionally.

While the mushrooms are marinating, make the sautéed peppers. Place a skillet or wok over medium heat, and when hot, pour in the olive oil. Add the sliced peppers, onion, and salt, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes.

While the peppers are cooking, prepare the chipotle mayo. In a small bowl, combine the mayo, chipotle peppers, lime juice, garlic powder, onion powder, black pepper, and salt, and stir until evenly blended. Taste for salt, lemon, and spice level, and adjust to your preference.

Preheat a grill pan over medium-high heat, or prepare a charcoal grill for cooking. When the mushrooms have marinated for 30 minutes, remove them from the marinade and place them stem-side down on the grill. Cook without moving the mushrooms for 3 to 4 minutes, until blackened grill marks appear and the mushrooms are softened. While cooking, brush the tops with marinade. Flip and repeat on the second side for another 3 to 4 minutes, brushing with additional marinade. When 30 to 60 seconds remain, top each mushroom with a slice of pepper jack cheese and cook until melted. Remove from heat and let cool briefly. While they’re cooling, brush the buns with olive oil and grill until golden and toasted.

To serve, spread chipotle mayo on both sides of the toasted bun and place a mushroom on the bottom bun, cheese side up. Top the mushroom with a generous forkful of sautéed peppers and onions, then a slice of tomato, a piece of romaine lettuce, and the top bun. Repeat with the second mushroom burger, then serve hot, and enjoy!

notes:
— The chipotle mayo can be made up to a week ahead of time. Keep in a sealed container in the fridge until ready to serve.
— The sautéed peppers can be made up to 3 days ahead of time. Keep in a sealed container in the fridge, and reheat before serving.
— To make this recipe vegan, use vegan mayonnaise and omit the cheese.
— To make this recipe gluten-free, use gluten-free buns and wheat-free tamari instead of soy sauce in the marinade.