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.
I am not exaggerating when I say I made five of these burgers. Five. That’s because I accidentally bought too many portobello mushroom caps.
The first pack of mushroom caps I bought were way too big for the buns. Although portobello mushrooms do shrink when roasted, they were still huge.
Back to the store I went for smaller caps. Lesson learned – buy portobello mushrooms a little bigger than your bun (but not too big because they won’t shrink *that* much).
Did you know there are a million ways you could make Greek salsa?
Seriously, there are so many wonderful Mediterranean ingredients that I made a huge list of possibilities.
Not wanting to overcrowd it, I narrowed it down to tomatoes, cucumbers, kalamata olives, peperoncini, feta, and lemon juice.
The deli-ready peperoncini slices make it much easier to prepare the salsa (plus the resealable jar means peperoncinis are ready in your fridge at a moment’s notice).
To tie all of the Greek flavors together, I used a peperoncini and feta spread as the condiment on the bun, which you can find in most grocery stores nationwide.
The sandwich overall had a little bit of a spicy bite to it but didn’t make you cry.
So if you want to kick your dish up a notch but still stay on the tame side, try peperoncinis because they are at the very bottom of the hot pepper scale.
- 2 portobello mushroom caps, stem and gills removed
- Olive oil, for brushing
- Sea salt, for sprinkling
- 1/4 cup chopped tomatoes
- 1/4 cup chopped cucumber, peeled and seeded
- 1/4 cup kalamata olives, pitted
- 2 tablespoons chopped Mezzetta peperoncini
- 1 tablespoon feta cheese
- 1 teaspoon lemon juice
- 2 tablespoons Mezzetta Spicy Peperoncini and Feta Spread
- 2 hamburger buns
- Preheat oven to 425F. Brush both top and bottom of each mushroom cap with olive oil and place gill side up on a baking sheet. Sprinkle with sea salt. Bake the mushrooms for 15-20 minutes or under tender.
- Meanwhile in a medium mixing bowl, mix together the tomatoes, cucumber, olives, peperoncini, feta, and lemon juice.
- Spread 1 tablespoon of peperoncini and feta spread on each hamburger bun top. Place each mushroom on the each bun bottom. Top with salsa and remaining bun.
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