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 Buns
2 slices of Violife Plant-Based Feta Cheese
1 Tomato, sliced
Smear of Salsa Verde, see recipe
Smear of Mustard, I use Dijon
Romaine Leaves
Marinate the Portobellos for at least 15 minutes.
In the meantime, heat the grill to high.
Place the mushrooms on the grill and cook for 4-5 minutes on each side.
Brush a little bit of EVOO on the buns and toast them quickly on the grill while the burgers cook.
To construct the burger:
Smear mustard on both insides of the bun. Then smear the Salsa Verde on the bottom bun and top with lettuce leaves, followed by the burger, tomatoes, and a slice or two of Feta cheese.
Serve immediately.
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