Tired of burgers and steaks but have more backyard bashes coming up? This mushroom burger is a succulent vegetarian option for your next summer BBQ.
- Two evenly shaped portabella mushrooms, remove stem.
- 32 oz. baby spinach
- 2 tbsp. sliced fresh garlic
- 4 pcs. oil marinated sundried tomatoes, drained
- 6 tbsp. extra virgin olive oil (E.V.O.O.)
- ½ tsp. Sea salt
- ½ cup soft goat cheese
- ¼ tsp. grated lemon zest
- Preheat oven at 350ᵒF
- In a medium bowl, rub the mushrooms with 3 tsp. of E.V.O.O., place mushrooms in a baking tray and cook in the preheated oven for 10 minutes. Remove baking tray from oven and set aside.
- In a 4-quart pan, use the remaining E.V.O.O. to sauté the garlic until it is golden brown, add the spinach and salt and sauté on medium heat. After 3-4 minutes remove pan from stove and set aside.[br]
- [b]TO ASSEMBLE THE BURGER:[/b]
- The portabella mushrooms will serve as the “burger buns”. Use one mushroom, the outer part of the mushroom as a base and stuff the hollow part of the mushroom first with spinach. Use a metal spoon to add the fresh goat cheese, then add the grated lemon zest. Finally top with the other mushroom.
- Serve burger as any other burger, or you can serve with knife and fork.
Thanks to Maria Zoitas and Westside Market NYC for submitting this great recipe. Check out more of their great recipes below that provide a flavorful, Mediterranean twist to the classic American barbecue staples.