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Food

Italian Portobello Mushroom Burger with Artichoke Tapenade

Serves 2

Written by

What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life.

Ingredients

Burgers
  • 2 portobello mushrooms
  • 1 Tbsp (15 mL) extra-virgin olive oil
  • 1/2 Tbsp (7 mL) balsamic vinegar
  • 1/2 tsp (2 mL) Italian seasoning
  • 1 garlic clove, peeled and crushed
  • 1/4 tsp (1 mL) crushed red pepper flakes (optional)
Tapenade
  • 1/4 cup (60 mL) roasted red peppers
  • 1/4 cup (60 mL) artichoke hearts (rinsed and drained)
  • 1 Kalamata olive (pitted)
  • 1 small garlic clove, peeled and finely diced
  • 1/8 tsp (0.5 mL) Italian seasoning
  • 2 gluten-free multigrain ciabatta buns
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 cup (125 mL) chopped tomato
  • 1 Tbsp (15 mL) finely chopped basil
  • 1 cup (250 mL) fresh arugula

Nutrition

Per serving:

  • calories 192
  • protein 7 g
  • total fat 8 g
    • sat. fat 1 g
  • total carbohydrates 24 g
    • sugar 3 g
    • fibre 3 g
  • sodium 297 mg

Directions

01
Clean mushrooms and cut stems off.
02
For burgers, in small mixing bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic, and red pepper flakes, if using. Generously brush mushrooms with marinade and let sit for 20 minutes.
03
For tapenade, while mushrooms marinate, in food processor, place roasted red peppers, artichoke hearts, olive, garlic, and Italian seasoning. Pulse a few times until consistency of rice, scraping down sides of bowl, if necessary.
04
Heat barbecue to high and place mushrooms on grill, cooking for 4 minutes on each side.
05
Construct your mushroom burger with your bun of choice. A delicious option is a multigrain ciabatta bun with Dijon mustard, topped with vegetable tapenade, chopped tomatoes, fresh basil, and peppery arugula.

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