Even the carnivores in your household will find that they can’t get enough of this plant-based burger that tastes just like the real thing. The meaty texture of portobello mushrooms, along with their porous nature, allows them to absorb a great deal of flavor and makes them an excellent alternative ingredient for meat-based dishes. Pair this tasty dish with a glass of excellent red wine. I suggest a 100% Cab Franc from the region of Le Marche, Le Senate Blu Velluto Spento. Pure Heaven!
See ingredients, directions and pairings.
2 Portobello Mushrooms, cleaned, dried, and destemmed. (Freeze the stems and use them in your next mushroom dish)
Marinade for Portobellos:
1 tablespoon EVOO
1 Garlic Clove, minced
1 tablespoon Balsamic Vinegar
Pinch of Sea Salt
Pinch of Black Pepper
Splash of white wine
To Construct the Burger:
2 slices of Violife Plant-Based Feta Cheese
1 Tomato, sliced
Smear of Salsa Verde, see recipe
Smear of Mustard, I use Dijon