Who doesn’t like grilled hamburgers? Almost everyone I know loves beef, chicken and turkey burgers on the grill but some also like a vegetarian version, so to be inclusive of all palates today I’m sharing with you a Portabella Burger using fresh produce, creamy goat cheese and Mediterranean flavors.

Portabella mushrooms are a versatile ingredient; the “meaty” texture makes them a good substitute for proteins. The Portabella mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy. It is available year round.

I’m sure when meat lovers taste this grilled Portabella mushroom burger, they will fall in love and add this tasty recipe to their BBQ favorites, so let’s grill!

Grilled Portabella Burgers

INGREDIENTS

  • 4-6 Portabella mushroom caps (take off the stem and refrigerate for later use in soups and broths)
  • 4-6 burger buns (I recommend Kaiser or ciabatta rolls)
  • 1 pound of creamy goat cheese
  • 10-12 fresh sweet mini peppers (Select red and yellow for added color. 2 peppers per serving)
  • 1 red onion cut in rounds

TO GARNISH

  • ½ cup fresh oregano leaves
  • Olive oil
  • Salt and Pepper
  • Pepperoncini and/or pickles
  •  Jardinière salad

FOR THE JARDINÉRE

  • 1 cup of finely chopped green olives (Use the ones stuffed with red pimentos)
  • 15 black olives, finely chopped
  • ½ cup of capers
  • ½ cup of finely chopped pickled carrots and cauliflower
  • Olive oil, white vinegar, salt and pepper

Combine all together; add olive oil, white vinegar, season with salt and pepper. It is recommended to prepare a day in advance to allow flavors to develop. This Jardinière also is known as Italian olive salad.

PREPARATION
Use a grill that has a warming rack and temperature gauge to manage the heat and avoid overcooking the Portabella mushrooms. Turn on your grill and let it reach 200oF. You will be cooking the mushrooms on the lowest heat possible.

Take your portabellas, brush them with olive oil on both sides, sprinkle with black pepper and grill for approximately 5 minutes each side. When ready, move to the warmer and stuff with 2 teaspoons of creamy goat cheese, then let portabellas rest and allow goat cheese to melt.

At the same time, you can grill the sweet peppers and the onion rounds. Both ingredients will also cook very fast. You can use a vegetable grilling basket if desired. You can also
place the ciabbatta or Kaiser rolls on the grill for few minutes
prior to serving.

To build the burgers, top the preheated bun with a grilled portabella with the melted goat cheese, dress with fresh oregano and jardinière; add the grilled onions and sweet peppers, drizzle with olive oil, salt and pepper. You can serve with a side of pepperoncinis and/or pickles.

This portabella burger is the perfect bite, with different textures and levels of flavors, a great addition to any grilling party.

 

Adriana Martin is a Grilling is Happiness sponsored writer.