Portobello Mushroom Burger
Portobello Mushroom Burger
Ingredients
- 4 Portobello mushroom caps
- High Plains Steak seasoning, to taste
- Handful of fresh spinach
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- ¼ tsp oregano
- ¼ tsp Essential blend seasoning
- ½ block feta cheese, smashed
- 1 tbsp Cholula Chipotle hot sauce
- 1 tsp Duke’s mayonnaise
- Sesame seed buns, toasted
- Optional: sliced red onion, sliced tomato
Directions
- In a medium bowl, whisk together olive oil, vinegar, oregano, and Essential Blend seasoning. Add spinach and toss to combine. Set aside.
- Lightly oil both sides of each Portobello mushroom. Heat griddle to medium and cook mushrooms on both sides, flipping every 2 minutes. Use a large griddle press to flatten mushrooms. Season both sides with High Plains Steak seasoning during the last few minutes of cooking.
- While mushrooms are cooking, mix smashed feta, Cholula hot sauce, and mayo in a small bowl.
- To assemble burger: spread spicy feta mixture on both sides of toasted buns. Add spinach, 2 Portobello mushroom caps, sliced tomato, and sliced onion to bottom bun, then top with the other bun.
- Grab some extra napkins and enjoy!
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