Portobello Mushroom Burger

Name: Portobello Mushroom Burger
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 portobello mushroom caps; 1 serving Extra virgin olive oil; 227 grams sun-dried tomatoes in oil; 227 grams baby spinach; 1 red onion, sliced into 1/4-inch rounds; 1 serving Salt; 1 serving Mayonnaise; 4 hamburger buns

If you want to add more American recipes to your collection, Portobello Mushroom Burger might be a recipe you should try. One portion of this dish contains around 16g of protein, 8g of fat, and a total of 346 calories. This dairy free and lacto ovo vegetarian recipe serves 4. It works best as a main course, and is done in roughly 40 minutes. Head to the store and pick up onion, extra virgin olive oil, hamburger buns, and a few other things to make it today.

Instructions

Prepare your grill for high, direct heat.

Equipment you will use

Grill

Wilt the baby spinach: While the grill is heating, if you wish, sauté the baby spinach in a tablespoon of olive oil and a sprinkle of salt in a large sauté pan on medium high heat, just until the spinach wilts, then remove to a plate.

Ingredients you will need

Spinach

Olive Oil

Salt

Equipment you will use

Grill

Frying Pan

The gently wilted spinach will stay on the portobello mushroom burger better than raw spinach, which tends to fall off.

Ingredients you will need

Portobello Mushroom Sandwich

Spinach

Or you can use raw baby spinach. Your choice.

Ingredients you will need

Baby Spinach

mushrooms and brush with oil: Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.)

Ingredients you will need

Mushrooms

Stock

Cooking Oil

Equipment you will use

Paper Towels

Paint the tops of the mushroom caps with some of the oil from the sun-dried tomatoes.

Ingredients you will need

Sun Dried Tomatoes

Mushrooms

Cooking Oil

Grill onion rounds, mushroom caps, buns: Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them.

Ingredients you will need

Olive Oil

Mushrooms

Onion

Roll

Cooking Oil

Equipment you will use

Paper Towels

Grill

Brush the onion rounds with some olive oil and place them on the grill.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Grill

Place the mushroom caps on the grill, top side down first.

Ingredients you will need

Mushrooms

Equipment you will use

Grill

Sprinkle with a little salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side.

Ingredients you will need

Mushrooms

Onion

Salt

Equipment you will use

Grill

Grill the burger buns, cut side down, for about 1/2 to 1 minute, until lightly toasted.

Ingredients you will need

Hamburger Bun

Equipment you will use

Grill

Assemble: To assemble, spread some mayonnaise on each bun. Put a portobello mushroom cap on the bottom, then layer on the spinach, sun-dried tomatoes, and finally some onion.

Ingredients you will need

Portobello Mushroom Caps

Sun Dried Tomatoes

Mayonnaise

Spinach

Spread

Onion

Roll

Serve at once.

Equipment

Grill

Frying Pan

Paper Towels

Ingredients

Servings:

portobello mushroom caps 1serving

Extra virgin olive oil 227grams

sun-dried tomatoes in oil 227grams

baby spinach 1

red onion, sliced into 1/4-inch rounds 1serving

Salt 1serving

Mayonnaise 4

hamburger buns

Recommended wine: Pinot Noir, Tempranillo

Portobello Mushroom Sandwich on the menu? Try pairing with Pinot Noir and Tempranillo. Since veggie burgers are usually lean, you'll want low to medium tannin wines. Pinot noir is a great choice. Another option is Spanish tempranillo, which pairs nicely with the earthy flavors you might have from beans, lentils, mushrooms, etc. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.