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Juicy Portobello Burgers with Sun-Dried Tomato Spread – vegetarian recipe
Stav Kogan

Juicy Portobello Burgers with Sun-Dried Tomato Spread

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 234
Ingredients Method Nutrition

Ingredients
  

  • For the Sun-Dried Tomato Basil Spread
  • ½ cup (120 ml / 4.1 fl oz) Yogurt Cheese or plain, low-fat Greek yogurt
  • 1 Tbsp (15 ml) Dijon mustard
  • ¼ cup (60 ml / 2 fl oz) sun-dried tomatoes, not in oil, rehydrated and drained
  • 1 handful fresh basil leaves
  • 1 clove garlic
  • ¼ tsp (1.25 ml / 0 fl oz) each sea salt and freshly ground black pepper
  • For the Burgers
  • 4 large Portobello mushrooms, stemmed and wiped clean
  • Sea salt and freshly ground black pepper, to taste
  • 4 whole -grain buns, split and toasted
  • 2 cups (480 ml) baby arugula
  • 2 vine-ripened tomatoes, thinly sliced
  • For a less earthy flavor and a drier burger, gently scrape out the dark gills from the underside of the mushroom caps with a spoon before cooking.
  • Make the Sun-Dried Tomato Basil Spread a day ahead. The flavors will meld together and deepen overnight in the refrigerator.

Method
 

  1. First, make the spread.
  2. Place all Sun-Dried Tomato Basil Spread into a food processor. Pulse until thoroughly blended but still slightly chunky. Scrape the spread into a small bowl, cover, and refrigerate until you're ready to assemble the burgers.
  3. Prepare your grill or grill pan by heating it to medium-high and coating it with cooking spray.
  4. Prepare the mushrooms. Lightly spray the gill side of the mushroom caps with cooking spray and season with a pinch of salt and pepper.
  5. Place the mushrooms gill-side down on the hot grill and cook for 5 minutes.
  6. While the first side cooks, spray the tops of the mushrooms with cooking spray and season with more salt and pepper.
  7. Flip the mushrooms. Gently place a heavy, heat-proof pan (like a cast-iron skillet) on top of the mushrooms to press them down slightly.
  8. Cook until tender, about 3-5 more minutes.
  9. Build your burgers! Generously slather the Sun-Dried Tomato Basil Spread on both the top and bottom toasted buns. On the bottom bun, layer a handful of arugula, a grilled mushroom cap, and a few tomato slices.
  10. Place the top bun on and serve immediately.
  11. Marinate the mushrooms for 30 minutes before grilling in a mix of balsamic vinegar, olive oil, and garlic for an extra flavor boost.
  12. Add a slice of provolone or Swiss cheese on top of the mushrooms during the last minute of grilling and let it melt for a gooey, delicious finish.

Nutrition

Calories: 234kcalCarbohydrates: 37gProtein: 11gFat: 6g

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