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Italian Portobello Mushroom Burger with Artichoke Tapenade

Servings 2

Ingredients

Burger patties

  • 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

Tapenade

  • 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

Burger fixings

  • 2 gluten-free multigrain ciabatta buns
  • 2 tsp Dijon mustard
  • 1/2 cup chopped tomato
  • 1 Tbsp finely chopped basil
  • 1 cup fresh arugula