Pretty fly for a fungi (portabello burger)

Crumbled Feta


Prep time: 25 minutes
Cooking time: 45 minutes
Serves: 2

2 portobello mushroom caps
2 tbsp crumbled feta
2 buns (i used english muffins bc they were the perfect size for the mushrooms)

Marinade:
3 tbsp olive oil
1 tbsp balsamic
1 tbsp dijon
1 tbsp rosemary
salt/pepper

Caramelized Onions:
2 onions, thinly sliced
1 tbsp rosemary
2 tbsp olive oil
1 tsp salt

Roasted Red Pepper Spread:
12oz jar roasted red peppers
1 tbsp capers
¼ tsp red pepper flakes
¼ tsp salt
Juice from half lemon or lime
2 tbsp olive oil

Ingredients

Pretty Fly For a Fungi (Burger)

I did a significant amount of googling to determine the spelling of this mushroom and I’m still not sure if it’s portabello or portabella. Either way you spell it, these are super tasty and a great option when you’re trying to omit beef.

I’m not going to tell you it’s just like biting into a juicy beef burger. That would be a lie. BUT these are damn good in their own right and way healthier. There are endless toppings you could choose, but the combo of roasted red pepper spread, sweet caramelized onions and salty feta is pretty perfect.

This recipe purposely makes extra caramelized onions and roasted red pepper spread. They’re so good you’ll be adding them to everything else you eat – eggs, sandwiches, pizza, you name it.

Prep time: 25 minutes
Cooking time: 45 minutes
Serves: 2

Ingredients

2 portobello mushroom caps
2 tbsp crumbled feta
2 buns (i used english muffins bc they were the perfect size for the mushrooms)

Marinade:
3 tbsp olive oil
1 tbsp balsamic
1 tbsp dijon
1 tbsp rosemary
salt/pepper

Caramelized Onions:
2 onions, thinly sliced
1 tbsp rosemary
2 tbsp olive oil
1 tsp salt

Roasted Red Pepper Spread:
12oz jar roasted red peppers
1 tbsp capers
¼ tsp red pepper flakes
¼ tsp salt
Juice from half lemon or lime
2 tbsp olive oil

Directions

Burgers

  1. Wipe tops of mushrooms with a damp towel to remove any excess dirt.
  2. Using a spoon or paring knife, scoop out stem and black insides of mushroom.
  3. Whisk together all ingredients for marinade and coat the mushrooms using a pastry brush. Let sit in refrigerator until onions and pepper spread is done.

Caramelized Onions

  1. Slice onions about ⅛” thick (use a mandoline if you have).
  2. Add olive oil to cast iron, ceramic or stainless steel skillet/pot. Warm on medium low heat – the key is low and slow for caramelizing onions, otherwise they burn quickly.
  3. Add onions to skillet and toss to coat in oil. Let cook for 35-45 minutes, stirring every 10 minutes. If the onions start to stick, deglaze the pan using 1 tbsp of balsamic vinegar. When onions reach a dark brown hue and have a creamy consistency, they are done. Season with salt and chopped fresh rosemary.

Roasted Red Pepper Spread

  1. While onions caramelize, drain roasted red pepper. Add all ingredients to food processor or high speed blender. Pulse until it reaches a chunky consistency. You want it combined, but not too smooth.

Cooking & Assembly

  1. When onions are caramelized, remove from skillet. Raise heat to med-high and cook the mushrooms 3 minutes per side.
  2. While mushrooms cook, warm the buns in the toaster or oven.
  3. To assemble, add a generous layer of the roasted red pepper sauce and onions on the bun. Then add the crumbled feta into the mushroom cap. Sandwich it together and enjoy!

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