Serves 2
50 min
Greek Portobello Mushroom Burgers
Recipe GLPR16c8d8ba756f5f
Hearty vegetarian burgers featuring meaty portobello mushroom caps brushed with olive oil and roasted until tender. Topped with a vibrant Greek-inspired relish of tomatoes, cucumbers, kalamata olives, and peperoncini peppers mixed with feta cheese, then finished with a spicy peperoncini and feta spread on toasted buns. A delicious plant-based alternative that's packed with Mediterranean flavors.
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Ingredients
2 portobello mushroom caps, stems and gills removed
Olive oil for brushing
Sea salt for sprinkling
1/4 cup chopped tomatoes
1/4 cup chopped cucumber, peeled and seeded
1/4 cup kalamata olives, pitted and chopped
2 tablespoons chopped peperoncini peppers
1 tablespoon crumbled feta cheese
1 teaspoon fresh lemon juice
2 tablespoons spicy peperoncini and feta spread
2 hamburger buns
Directions
Preheat your oven to 425°F.
Clean the portobello mushroom caps and carefully remove the stems and scrape away the dark gills using a spoon. Lightly brush both the top and bottom of each mushroom cap with olive oil, then place them gill-side up on a baking sheet.
Sprinkle the mushroom caps evenly with sea salt to taste.
Roast the mushrooms in the preheated oven for 15 to 20 minutes until they are tender and cooked through.
While the mushrooms roast, combine the chopped tomatoes, cucumber, kalamata olives, peperoncini, feta cheese, and lemon juice in a medium bowl. Toss gently to combine and set the relish aside.
Spread 1 tablespoon of the peperoncini and feta spread on the top half of each hamburger bun.
Place one roasted mushroom cap on the bottom half of each bun, top with half of the Greek relish, then crown with the spread-topped bun top. Serve immediately while the mushrooms are still warm.
