Portobello Mushroom Burgers
Before we talk about these portobello burgers piled high with all of my favorite toppings, I want to let you know that I’ve re-designed my blog! Maybe you noticed? I hope this layout will provide a better recipe viewing experience for you, with bigger images (yes!), cleaner navigation, and responsive design, so when you view Pickles & Honey on your phone, it’ll be much, much more enjoyable to read.
Okay, so let me tell you about my new favorite veggie burger.
These are inspired by my go-to sandwich at the Whole Foods near our old place called the “Shroomerang”. I’m not sure if this is just a local sandwich, as I haven’t seen it anywhere else, but essentially it’s a ciabatta bun with a white bean spread, sliced balsamic-marinated mushrooms, tomato, arugula, avocado, and red onions. If you’re ever at the Whole Foods in Brookline, order it…if you can. The trouble is that the last few times I walked there hoping to satisfy a sandwich craving, they were out of mushrooms. I wanted to tell them, “Look, you have mushrooms right over there in the produce section!”, but I guess they don’t do that. After this happened a few weeks in a row, I decided it was high time I made my own portobello sandwich.
My version has that same chewy ciabatta bun, a whole juicy portobello mushroom, lemon and basil cannellini bean spread, caramelized red onions, all topped with sliced tomato, creamy avocado, homemade dill pickles, and peppery arugula. And then, I gave it a generous sprinkle of cheesy nutritional yeast and a pour of sweet and tangy balsamic reduction.
I think my version is better.
P.S. This is not a first date or even second or third date burger, which is just to say that it’s messy. Pressing the sandwich makes it less so, but one bite and I think you’ll agree—the messiness is worth it.
Portobello Mushroom Burgers
Portobello Mushroom Burgers
Serves: 2 burgers with leftover bean dip
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
This burger is juicy and piled high with all of my favorite toppings, including a bright basil white bean spread you will want to eat with a spoon. The good news is that you can—there will be plenty of bean dip leftover for snacking.
Cuisine: Gluten Free, Vegan Servings: 2 burgers with leftover bean dip
Prep Time: 10 mins Cook Time: 8 mins Total Time: 18 mins
This burger is juicy and piled high with all of my favorite toppings, including a bright basil white bean spread you will want to eat with a spoon. The good news is that you can—there will be plenty of bean dip leftover for snacking.
Instructions
- To make the bean spread, add all of the ingredients to your food processor. Blend for 1-2 minutes, or until smooth. Set aside while you prepare the burgers.
- Heat a large non-stick pan over medium-high heat. Brush the pan with a little olive oil. While the pan is heating, brush the mushrooms and onion slices with olive oil, and season with salt and pepper. Place the mushrooms gill side up in the pan, and lay the onions next to them. Cook for about 4 minutes, then flip and cook for another 2-3 minutes, until the mushrooms are tender and juicy, and the onions are caramelized.
- Turn off the heat, and spread each bun with about 2 tablespoons of the bean dip on each side. Place the portobellos on top of the buns, then the sliced red onion, and top them with the balsamic reduction, nutritional yeast, arugula, sliced tomato, avocado, and pickles.
Notes [1]
This recipe makes about 1 1/2 cups of bean spread, so you will have plenty of leftovers for future snacking.
Copyright © 2023 Amanda Maguire for Pickles & Honey
