Greek Portobello Mushroom Burgers complete with a Greek salsa and a spicy peperoncini feta spread will bring a little Mediterranean to your kitchen.
I don’t think I could live in a world without mushrooms. I’d say it’s one of my favorite vegetables, but actually it’s a fungus. So I’ll say it’s my favorite non-meat ingredient because it sounds better. I tend to throw mushrooms into everything I cook – pasta, fajitas, tacos, pizza, soup, stews. However, mushrooms have always been the sidekick, never the star. This past June I attended a conference where we had a multi-course lunch featuring mushrooms as the hero or co-star. Mushroom tacos, turkey mushroom burgers, lamb and mushroom corn dogs (!), even mushroom cheesesteaks. Ever since that weekend, I kept envisioning these Greek Portobello Mushroom Burgers. Meaty portobello mushroom caps topped with a Greek salsa. The question then became – when to make and share them? Mezzetta asked me to team up with them about sharing a killer sandwich in honor of their $25,000 Make That Sandwich Contest. Once they sent me a few Mediterranean-inspired products, I knew these Greek mushroom burgers had to happen (and quickly!).