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Portobello Burgers with Pesto, Provolone, and Roasted Peppers

By epicurious · From Open Recipes · 8 ingredients
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Why it works: Mushroom and provolone cheese share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 62 recipes mention both. Both carry methyl 2-methylbutyrate, which smells apple, fatty. The science ↓

The recipe

Makes 4 servings

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Mushroom + provolone cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together62 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  2. Mushroom + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,057 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Olive + provolone cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together215 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Mushroom + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together13,578 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Olive + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together27,398 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the arugula

How well each one fits the dish's main ingredients (mushroom, olive, pepper, provolone cheese):

  1. Tomatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Spinachbetter flavor fit
  4. Arugulathe original

Fit is the average pairing score against mushroom, olive, pepper, provolone cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).