Portobello Mushroom Burger
A super EASY and DELICIOUS weeknight recipe where all of the ingredients can be purchased at Aldi? WIN! This is the definition of GOURMET ON A DIME! And I promise you won’t miss the meat with this FLAVORFUL burger!
Ingredients
- 3/4 cup Wild Mushroom & Sage Extra Virgin Olive Oil
- 1/4 cup Black Cherry Fine Aged Balsmic Vinegar
- 1 tsp ground mustard
- 1 garlic clove, minced
- Himalayan Sea Salt & freshly ground black pepper, to taste
- 2 large Portobello mushrooms, washed and stems removed
- Sicilian Biancolilla Extra Virgin Olive Oil, for cooking (or any of our straight EVOO)
- 1/4 of medium sized red onion, sliced
- 1/2 cup crumbled goat cheese
- Arugula
- 2 brioche buns
Directions
Combine Wild Mushroom & Sage Extra Virgin Olive Oil, Black Cherry Fine Aged Balsamic Vinegar, ground mustard, minced garlic, salt & pepper in a mason jar (or other sealing container). Shake well.
Place mushrooms and a 1/2 cup of the marinade into a zip-lock bag. Shake to mix and coat mushrooms. Place in the refrigerator to marinate for 1 hour. When the mushrooms have finished marinating, preheat your oven to 400 degrees F and line a baking sheet with aluminum foil (this makes clean up SUPER EASY). Place mushrooms (cap side down) on the baking sheet and place in the oven. Bake for about 10 minutes. Flip mushrooms over and bake for an additional 10 minutes.
While the mushrooms are baking, prepare the onions by heating 1-2 tablespoons of the Sicilian Biancolilla Extra Virgin Olive Oil in a large skillet. Add sliced onions and sautee for about 10 minutes or so, stirring occassionally. During the last few minutes of cook time for the mushrooms, place brioche buns on a baking sheet and toss them in the oven to toast (keep an eye on these so they don’t over toast).
When mushrooms have finished baking, remove buns and assemble! Bottom bun – mushroom cap – crumbled goat cheese – caramelized onions – argula – top bun.
*Makes 2 Portobello burgers!
Enjoy! 
