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Portobello Mushroom Burger
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vegetarian portobello burger with grilled veggies, mayo, and sun-dried tomatoes on a fluffy bun - a meat-free burger experience you'll love!
Ingredients:
  • Extra virgin olive oil
  • 8 ounces baby spinach
  • 4 portobello mushroom caps
  • 1 (8-ounce) jar sun-dried tomatoes in oil
  • 1 red onion, sliced into 1/4-inch rounds
  • Kosher salt
  • Mayonnaise
  • 4 hamburger buns
Instructions:
  • Get the grill ready: Preheat the grill on high heat.
  • Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Add the baby spinach and a sprinkle of salt. Sauté just until the spinach wilts, then transfer to a plate. This wilted spinach will adhere better to the portobello mushroom burger than raw spinach. Alternatively, you can use raw baby spinach. Your preference.
  • Prepare the mushrooms: Wipe them clean with a damp paper towel, slice off the stems, and brush the mushroom caps with sun-dried tomato oil.
  • Prepare the grill by cleaning the grates and brushing them with olive oil. Brush the onion rounds with olive oil and grill them. Grill the mushroom caps, seasoned with salt, for 4-5 minutes per side. Grill the burger buns, cut side down, until lightly toasted, about 1/2 to 1 minute.
  • To assemble, generously slather mayonnaise on each bun. Top with a savory portobello mushroom cap, a bed of fresh spinach, flavorful sun-dried tomatoes, and thinly sliced onions. Serve immediately to enjoy all the delicious flavors!

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