Stashcook: Meal Planner & Recipe Keeper

Mediterranean Portobello Burger with Feta & Olive Spread Recipe

Name: Mediterranean Portobello Burger with Feta & Olive Spread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 large portobello mushroom caps; 1/2 cup crumbled feta cheese; 1/4 cup chopped Kalamata olives; 1/2 cup mayonnaise; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 whole grain hamburger buns; 1/2 head butter lettuce; 1/2 English cucumber, diced; 4 sun-dried tomatoes in oil, chopped; 1/4 cup plain Greek yogurt; 1 tablespoon lemon juice; 1 large tomato, sliced

Stashcook

This is a yummy burger made with big mushrooms instead of meat. It has cheese inside and a tasty olive spread on top. We also make a fresh salad with tomatoes and cucumbers to eat with it. It's a fun meal that's a little bit different!

Ingredients

4 large portobello mushroom caps

1/2 cup crumbled feta cheese

1/4 cup chopped Kalamata olives

1/2 cup mayonnaise

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 tablespoon extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

4 whole grain hamburger buns

1/2 head butter lettuce

1/2 English cucumber, diced

4 sun-dried tomatoes in oil, chopped

1/4 cup plain Greek yogurt

1 tablespoon lemon juice

1 large tomato, sliced

Method

Preheat the oven to broil on high and place the rack about 6 inches from the top. Optionally, line a baking sheet with aluminum foil.

Clean the mushrooms by removing the stems and scraping out the gills. Place them on the baking sheet, drizzle with olive oil, and season with salt and pepper. Broil gill-side down for 4 minutes.

In a small bowl, combine the chopped olives, mayonnaise, oregano, and garlic powder to make the olive spread. Set aside.

Flip the mushrooms after they have softened, and fill each with an equal amount of feta cheese. Broil for another 4 minutes until the cheese is golden and the mushrooms are tender.

For the salad, whisk together the Greek yogurt, lemon juice, a drizzle of olive oil, and a pinch of salt and pepper in a large bowl.

Add the diced cucumber and chopped sun-dried tomatoes to the dressing and toss to coat.

Chop the butter lettuce and add it to the salad, tossing again to combine.

Toast the hamburger buns if desired.

Spread the olive mixture on the bottom half of each bun, place a mushroom cap on top, add a slice of tomato, and cover with the top half of the bun.

Serve each burger with a portion of the creamy sun-dried tomato salad.

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