What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavorful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavor. This meaty plant-based burger is sure to become a favorite—even with any meat-lovers in your life.
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Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
- 2 portobello mushrooms
- 1 Tbsp extra-virgin olive oil
- 1/2 Tbsp balsamic vinegar
- 1/2 tsp Italian seasoning
- 1 garlic clove peeled and crushed
- 1/4 tsp crushed red pepper flakes optional
- 1/4 cup roasted red peppers
- 1/4 cup artichoke hearts rinsed and drained
- 1 Kalamata olive pitted
- 1 small garlic clove peeled and finely diced
- 1/8 tsp Italian seasoning
- 2 gluten-free multigrain ciabatta buns
- 2 tsp Dijon mustard
- 1/2 cup chopped tomato
- 1 Tbsp finely chopped basil
- 1 cup fresh arugula
