| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 7 servings |
Ingredients
- 7 plum tomatoes, seeded and diced
- 1/2 cup diced red onion
- 2 red peppers, grilled, seeds removed
- 1 cup crumbled feta cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon cracked black pepper, or to taste
- 1 1/2 tablespoons freshly chopped oregano leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 tablespoon salt, or to taste
- 1 tablespoon pepper, or to taste
- 7 portobello mushroom caps, stems and gills removed
- 7 sourdough rolls, split in 1/2
- 2 cups spring mix greens
Instructions
- Preheat the grill 350 degrees F.
- In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
- In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
- Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 315 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 19 mg |
| Sodium | 513 mg |
Reviews
I love portobello mushrooms and my opinion is Aaron great job !! To the folks that think bun is too soggy , try grilling your bun and definitely brioche if anyone might prefer I get it yummy bun too soft to hold up to the moisture from the mushroom prepared correctly btw, and tomato mix. Putting some bib lettuce, arugula for nice peppery flavor , even Romaine lettuce on the bottom bun is a suggestion . I loved the tomato feta mix . Thank you Aaron . Where is your show and you lately? Thank you and food net work. I was watching when you did your pilot . Amazing chef
It was ok…I did not like that the mushrooms were full of moisture and the buns ended up soggy:(
Just made these and they were delicious! I don’t have a grill, so I used my cast iron skillet on med/med-high. To fix the moisture problem, it helps to do the following: take a dinner place and lay a smaller dessert plate upside-down on top to create a little dome. Lay the mushrooms (gills down on top after cooking and let drain for a couple minutes.
Mushrooms contain a lot of moisture and will release it on your bun if you don’t drain it! It also helps to put a layer of mustard/mayo on a toasted bun to prevent sogginess.
Yes, really tasty and easy to prepare. Will make it on the grill this weekend. Kudas to you. Shelly
I have made all 3 sandwiches from this episode with the rib eye being my favorite but the Portabella was exellent too. All 3 of the sandwiches have so much flavor. I did cheat though and changed it to Mexican. I’m not a huge fan at all of feta so instead of the oregano and feta I used cilantro and quesco fresco. OMG — DELICIOUS. Aaron keep it coming!
These were just OK. I like all of the ingredients but I just didn’t like them all together. The buns got immediately soggy, which made it hard to enjoy the bugers. If I make these again I will definitely drain the tomatoe, red pepper, onion mixture so that it doesn’t make the buns soggy.
I tried this reciepe for the first time during the weekday and could not believe the outcome. I have two teenagers who love meat but absolutely loved this sandwich. The flavors were amazing. If you follow this reciepe to the t you will not be dissapointed. We have added this to our regular line up of grilled foods and I have told my friends and family how incredible this is. Thanks for this recipe I am definitely paying attention to this show from now on.
Loved this idea so much that I prepared it once again last night, this time tinkering with the ingredients a little bit.
Used crumbled gorgonzola this time. Used 1 more clove of garlic this time.
Used a little less vinegar this time and because my neighborhood market had no sourdough bread, I substituted whole wheat pita.
Because I ran out of propane, I used my oven.
Result- maybe a little more delicious than the last time. The crumbled gorgonzola was a great substitution. Perked up the sandwich a big notch!
And the additional garlic added a boost to the oil and to the portobello caps.
Also, I see no need to salt and pepper the oil. Salt and pepper the mushroom caps after you have brushed them up thoroughly (on both sides) saves time and waste.
I’m thinking that next time I’m gonna add some red pepper flakes to that oil stage for an additional zap of flavor. Do not even think of not bothering to roast the red peppers as this is a most important step! IMO!
Used crumbled gorgonzola this time. Used 1 more clove of garlic this time.
Used a little less vinegar this time and because my neighborhood market had no sourdough bread, I substituted whole wheat pita.
Because I ran out of propane, I used my oven.
Result- maybe a little more delicious than the last time. The crumbled gorgonzola was a great substitution. Perked up the sandwich a big notch!
And the additional garlic added a boost to the oil and to the portobello caps.
Also, I see no need to salt and pepper the oil. Salt and pepper the mushroom caps after you have brushed them up thoroughly (on both sides) saves time and waste.
I’m thinking that next time I’m gonna add some red pepper flakes to that oil stage for an additional zap of flavor. Do not even think of not bothering to roast the red peppers as this is a most important step! IMO!
Terrific sandwich. Light and healthy. I try to watch what I eat and every now and then like to have meatless and poultry meals. Saw the show that this burger and on Saturday, decided to try and make it for myself. This burger is easy to make. The only thing I added was using mozzarella cheese instead of feta (store I shop didn’t have feta) and I used sandwich thin wheat buns instead of Sourdough Bread. Had to Portobello Burgers with a baked sweet potato. Perfect meatless meal.
We like to observe “Meatless Mondays” in our house, and I frequently search for new and interesting meals that will satisfy us (only one out of four is a vegetarian). This recipe is simple, tasty, and packs a meaty punch. I used sourdough English muffins for a bun, they tend to hold up well, and this burger was a big hit. Sweet potato fries were a nice accompaniment. (I found it slightly odd that the recipe serves 7 – had to pare it down for our family, but didn’t bother with the math, just guessed at proportions since 7 is not a typical recipe yield.)