There’s nothing better than biting into a big, juicy burger, and let me tell you, our stuffed portobello burger is JUST that! Skip the meat and dig in to this antioxidant, fiber-rich sandwich. You’re tastebuds will explode with the decadent blueberry and cherry notes, and the umami flavors of the portobello give it just the right amount of meatiness to satisfy even your biggest beef eater.
STUFFED BLUEBERRY-CHERRY PORTOBELLO BURGER
Prep Time: 15 mins
Cook Time: 15 mins
4 large portobello mushroom caps
4 Tbs olive oil
Salt and pepper as desired
2 cloves garlic, minced
¼ C chopped green onion
stems of portobellos, chopped
1 C panko
2 oz goat cheese
½ C dried cherries
⅓ C chopped walnuts
4 ciabatta buns (go with whole wheat!)
Micro kale greens, or other leafy green of your choosing
Remove stems from portobello mushrooms and chop.
Brush tops and bottoms portobello caps with 1 Tbs olive oil and season with salt and pepper as desired.
Add 1 Tbs of olive oil to a pan and heat, add garlic, onions and portobello stems until golden.
Mix garlic, onions and stems with remaining oil, panko, goat cheese, cherries, and walnuts. (The mixture should be thick, not crumbly - add a 1-2 tsp of water if necessary).
Add ¼ of mixture into each mushroom cap and place on heated grill.
Cover grill and heat for approximately 15 minutes, or until tops are golden brown.
Crisp up your ciabatta buns, sweep a bit of blueberry jam over toasted bread, add your grilled portobello burger, top with micro kale greens, and say yummmmm.