Portobello Romesco Burgers

By Jamie Vespa

The ultimate Portobello Burger recipe topped with provolone cheese, caramelized red onion, and a bright, tangy romesco sauce.

Ingredients

• 4 large portobello mushroom caps (wiped cleaned and stems removed)
• 1/3 cup balsamic vinegar
• 3 tbsp. extra-virgin olive oil
• 1 Tbsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1/2 tsp. each kosher salt and black pepper
• 1/2 tsp. each kosher salt and black pepper
• 1 medium red onion, peeled and thinly sliced
• 4 slices provolone cheese (or sliced cheese of choice)
• 4 buns of choice, toasted
• Microgreens or fresh arugula for garnish
• Hummus or mayonnaise for topping
• 1 (12-oz.) jar roasted red peppers, drained
• 1/3 cup sliced almonds ((sub pine nuts or chopped walnuts))
• 1/4 cup oil-packed sun-dried tomatoes, drained
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 1 clove garlic
• 1/2 tsp. smoked paprika
• 1/2 tsp. each kosher salt and black pepper
• 1/2 tsp. each kosher salt and black pepper

Instructions

1. 1

   Marinate Mushrooms:Place mushroom caps in a 9x13-inch baking dish. In a medium bowl, combine 3 Tbsp. olive oil, balsamic vinegar, Italian seasoning, garlic powder, salt, and pepper; mix to combine.Pour marinade over mushrooms and use a pastry brush to brush on both sides, gently flipping mushrooms each time, and ending in stem-side-up position. Let sit, uncovered, at room temperature for at least 30 minutes (or up to 2 hours).

2. 2

   Prepare Romesco Sauce:Combine all romesco sauce ingredients in a blender or food processor. Blend until mostly smooth (a few chunks are fine). Set aside.

3. 3

   Saute Red Onion:Heat 1 to 2 Tbsp. olive oil in a large skillet over medium heat. Once hot, add sliced onion and a pinch of salt. Sauté, stirring occasionally, until soft and slightly crisp around the edges, about 8 to 10 minutes. Transfer to a bowl.

4. 4

   Cook Mushrooms:Return the skillet to medium heat. Once hot, add portobello mushrooms and sauté for about 4 to 5 minutes minutes on each side, or until the mushrooms are deep golden brown on the edges and softened/reduced in size. While cooking, brush with any leftover marinade.Top each mushroom with a slice of cheese and place lid on pan. Cook for 1 additional minute, or until cheese is melted.

5. 5

   Assemble Burgers:Lightly toast each half of bun. Spoon a generous portion of romesco sauce on the bottom bun and a swipe of hummus or mayonnaise on top bun. Stack bottom bun with one portobello mushroom, caramelized onions, and arugula or microgreens. Finish with top bun and enjoy immediately.