Jul 13 2026
Restaurants›Joe’s on Newbury›Mushroom Juicy Lucy Recipe

Mushroom Juicy Lucy Recipe

Inspired by Joe’s on Newbury
Time1h 30m
Serves4

smoked gouda-stuffed fried portabella, slow-roasted tomato, arugula, caramelized onion aioli

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Ingredients

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Mushroom

Slow-Roasted Tomatoes

Caramelized Onion Aioli

Assembly

Method

Mushroom Preparation

  1. 1

    Prepare Portabella Mushrooms

    Remove stems from the portabella mushrooms and carefully scrape out the gills using a spoon. Brush both sides with olive oil and season with salt and pepper.

  2. 2

    Stuff with Cheese

    Take the smoked Gouda cheese and cut it into 1-inch cubes. Place a cube of cheese inside each mushroom cap.

Slow-Roasting Tomatoes

  1. 3

    Prepare Tomatoes

    Preheat the oven to 375°F (190°C). Slice the Roma tomatoes in half lengthwise and place them cut-side up on a baking sheet.

  2. 4

    Season and Roast

    Drizzle olive oil over the tomatoes and season with salt, black pepper, and oregano. Roast in the oven for about 30-35 minutes until the tomatoes are soft and caramelized.

Caramelizing Onions and Making Aioli

  1. 5

    Caramelize Onions

    Slice the large onion thinly. In a skillet over medium heat, add olive oil and the sliced onions. Cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown.

  2. 6

    Prepare Aioli

    In a bowl, mix the caramelized onions, mayonnaise, minced garlic, lemon juice, salt, and black pepper until well combined.

Cooking and Assembly

  1. 7

    Cook Stuffed Mushrooms

    In a skillet or grill pan over medium-high heat, cook the stuffed portabella mushrooms for about 5-7 minutes on each side or until the mushrooms are tender and the cheese is melted.

  2. 8

    Assemble the Juicy Lucy

    On the bottom half of the burger bun, place some arugula, then add the cooked stuffed portabella mushroom, followed by a generous dollop of caramelized onion aioli. Top with slow-roasted tomatoes and finish with the top half of the burger bun.

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