Portobello Mushroom Burgers with a White Bean Red Pepper Spread
Forget those chemically made veggie patties, these portobello burgers are packed with flavor and nutrition. These are a tasty burger for any time or as an option for your Meatless Monday night dinners.
Ingredients
Portobello Burgers
- 4 large portobello mushroom caps, stems removed
- 4 sourdough, sprouted, or Gluten Free Buns
- 1 tbsp balsamic vinegar
- 2 tbsp avocado oil
- 2 sprigs fresh thyme
- pinch salt & pepper to taste
- 2 cups arugula
- 1 medium red onion
- 2 bell pepper, cored, seeded, chopped
White Bean Red Pepper Spread
- 1 14oz can white beans, rinsed & drained
- 1/2 red bell pepper
- handful fresh cilantro
- 1 Juice of one large lemon
- 2 tbsp avocado or hemp seed oil
- 2-3 cloves garlic, peeled
- pinch salt ad pepper to taste
Instructions
- Remove the stems from the mushrooms and place them in a dish underside up.
- Marinate the caps in the oil, vinegar, thyme, salt and pepper overnight or for 15 minutes in the fridge for a quick meal.
- Chop up the mushroom stems into fine pieces, add onions and a little water or oil and saute in a pan over medium heat for 5 minutes.
- Place all the spread ingredients into a blender and process until smooth.
- Slice the remaining bell pepper into strips and grill with the mushrooms over medium heat for 4 minutes each side.
- Assemble your burger: bun, spread, grilled mushroom and pepper, the onion mixture and arugula.
Notes
The burgers are best eaten right away. The spread will keep well in an air-tight container in the fridge for 3-4 days. It is a great dip with veggie sticks for upcoming lunches.