As summer unfolds and fresh, vibrant ingredients shine, there’s no better time to savor a garden-inspired meal. This Portobello mushroom burger captures the season’s bold flavors—smoky, hearty, and rich in umami. Paired with Frank Family Vineyards Carneros Pinot Noir, with its bright red fruit, silky tannins, and earthy notes, this dish is the perfect companion for a sunny summer afternoon.
Ingredients:
| 4 | Portobello mushroom caps |
| 3 tbsp | Olive oil |
| 2 tsp | Oregano |
| Pinch | Salt + pepper |
| 12 | Small mixed peppers |
| 1 | Onion |
| 1/2 cup | Mayonnaise |
| 1-2 tsp | Pesto (adjust as desired) |
| 1/3 cup | Balsamic |
| 4 | Focaccia rolls |
| Feta cheese | |
| Arugula |
Instructions:
- Arrange the mushroom caps with the smooth side facing up on a baking sheet or in a baking dish. In a small bowl, whisk together olive oil, oregano, salt, and pepper. Once combined, brush this flavorful mixture over the mushrooms.
- Broil/grill/pan sautee mushrooms for 5-7 minutes.
- As the mushrooms cook, clean and slice the peppers and onion. Toss them into a pan and sauté for about 10 to 15 minutes, letting them caramelize beautifully.
- Pour balsamic vinegar into a saucepan and set the heat to medium-high. Bring it to a boil, and once it starts bubbling, reduce the heat to a simmer. Let it cook for about 5 to 7 minutes until the vinegar has thickened slightly. For a richer flavor, you can simmer it for 10 to 15 minutes until the volume is cut in half and it coats the back of a spoon nicely.
- Toast the focaccia rolls until they reach your preferred level of crispness.
- In a small bowl, combine the mayo and pesto. Adjust the amount of pesto according to your taste preferences.
- Start putting your burgers together by spreading the mayo and pesto mixture on both halves of the focaccia rolls. Next, layer on the mushroom caps, followed by the pepper mixture, arugula, and crumbled feta. Finish it off with a drizzle of balsamic vinegar. Dig in and enjoy!
