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Goat Cheese Portobello Mushroom Burger

Goat Cheese Portobello Mushroom Burger
Yields 4
Goat cheese and portobello mushroom create delicious flavors in this burger.
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Ingredients
  1. 4 portobello mushroom caps, stem and gills removed
  2. 2 tablespoons extra virgin olive oil
  3. 1 small shallot, chopped
  4. 1 small onion, chopped
  5. 3 garlic cloves, minced
  6. 1 small yellow bell pepper, chopped
  7. 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes With Green Chilies, drained
  8. 4 ounces goat cheese
  9. Salt and black pepper to taste
  10. 4 buns, toasted
Instructions
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
  3. In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
  4. Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
  5. Fill mushroom caps with vegetable-goat cheese mixture.
  6. Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
  7. Serve as a side dish or place on a toasted bun as a sandwich.
Notes
  1. Recipe from Big Green Egg®, adapted from Red Gold Tomatoes. For more information, visit www.redgoldtomatoes.com
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
Adapted from Recipe from Big Green Egg®, adapted from Red Gold Tomatoes
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