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Portobello Tomato Feta Caprese Burger

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

Course Simply Greek
Cuisine California Greek
Servings 2
Author Mary Papoulias-Platis

Ingredients

Burger

  • 2 large portobello mushrooms, cleaned, stem and gills removed
  • 2 tablespoons olive oil
  • 2 large tomatoes, sliced I used red and yellow tomatoes
  • 4 thin slices of Greek feta cheese
  • 4 tablespoons sun-dried tomatoes spread
  • 6 fresh basil leaves

Arugula Pesto Sauce

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

Instructions

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

Burger

  1. Clean and scoop-out mushroom gills with a spoon. Remove stem. Set aside.

  2. 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.
  3. Place the buns on the grill or in the skillet cut side down and brown until warm.
  4. Slice tomatoes and feta cheese and set aside.
  5. On the bottom bun add the sun-dried tomato spread.
  6. Add the grilled mushroom.
  7. Next, alternate the tomatoes, feta, and fresh basil leaves to the bun.
  8. Add the pesto to the top and place the bun to complete your burger.

Arugula Pesto

  1. Place all the ingredients in the blender, except the cheese.

  2. Blend until smooth.
  3. Place the paste in a small bowl and stir in cheese.
  4. Serve or refrigerate up to 3 days.

Recipe Notes

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