Portobello Tomato-Feta Caprese Burger for Dog Days of Summer

It’s tomato season and what better way to start the week than with a Portobello Tomato-Feta Caprese Burger, to serve on a hot summer day. This time I’ve chosen to go with all vegetables and a garden arugula pesto sauce to accompany my Greek styled burger. I just stacked everything up, splashed a little pesto on the top and I’m ready for a terrific lunch, or dinner served alongside slices of fresh melon. The mushrooms can be placed on the BBQ, or cooked in a hot skillet or grill . Use my Fresh Pesto Three Ways recipe and simply substitute the arugula for the basil.

Portobello Tomato-Feta Caprese Burger

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Try this nutritional and tasty burger for your meatless meals and take in the summer season with fresh garden tomatoes.

Author: Mary Papoulias-Platis

Recipe type: Simply Greek

Cuisine: Greek

Serves: 2

Ingredients

Burger

2 large portobello mushrooms, cleaned
2 tablespoons olive oil
2 large tomatoes, sliced (I used one yellow and one red)
4 thin slices of feta cheese
4 tablespoons sun-dried tomatoes spread
6 fresh basil leaves

Arugula Pesto Sauce

2 cups fresh arugula, washed
¼ walnuts or pine nuts
4-5 garlic cloves
¼ teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
¼ cup freshly grated Parmesan cheese

Instructions

Make pesto from recipe below. Can be made ahead and refrigerated.

Burger

Clean and scoop-out mushroom gills with a spoon. Set aside.
Place a 1-2 teaspoons of olive on a grill or in a skillet and cook mushrooms for 3-4 minutes until browned and flip and cook until slightly softened.
Place the buns on the grill or in the skillet cut side down and brown until warm.
Slice tomatoes and feta cheese and set aside.
On the bottom bun add the sun-dried tomato spread.
Add the grilled mushroom.
Next, alternate the tomatoes, feta, and fresh basil leaves to the bun.
Add the pesto to the top and place the bun to complete your burger.

Arugula Pesto

Place all the ingredients in the blender,except the cheese.
Blend until smooth.
Place the paste in a small bowl and stir in cheese.
Serve or refrigerate up to 3 days.

Notes

If you chose to BBQ or grill the mushrooms make sure you brush olive oil on both sides before grilling.

This post was written for Stephanie Weaver’s/Recipe Renovator week of ” The Dogs Day Summer” blog hop to help raise funds for her new book “Golden Angels”. Through Stephanie’s Kickstarter Campaign she needs to raise $12,000 to print 2,000 copies of her book and a book tour. Her book “Golden Angels” is a true reminder of how we as dog owners attempt to overcome the loss of a close family pet and learn to move on to love again!

With her recent dog Daisy, Stephanie begins to tell her story of her healing process with fond memories of her late dog Buddy Girl. She includes dog recipes, and tales and experiences of having a wonderful life with her pets. Recently, Stephanie and her dog Daisy hosted a dog picnic at a local park to entertain dog owners and enjoy a simple summer day.

Help support Stephanie with just a small donation of $5.00, $10.00, $20.00