EGGPLANT BURGER WITH PORTOBELLO BUNS

I loved this idea of the portobello caps as the burger buns! It’s so fun and way more tasty (and healthy) than a traditional burger bun. Just like a traditional burger, you can also add any toppings you like. I found the eggplant and zucchini with tomato and onion work really well together. The pesto sauce slathered on each mushroom cap is the piece de resistance!

Serves 2

Prep time: 10-15 minutes

Cook time: 15-20 minutes

Ingredients

  • 4 Portobello mushroom caps
  • 1 eggplant
  • 1 large zucchini
  • 1 large tomato
  • 1/2 red onion
  • Spinach leaves or any other leafy green
  • 2 tablespoons white or black sesame seeds
  • Pesto sauce

Optional ingredients: roasted red pepper

  1. Lay the mushroom caps top down on separate plates. Two of these will be your bun ‘bottoms’.
  2. Spread pesto sauce on each of the mushroom ‘bottoms’.
  3. Next, lay your greens on, then 1 to 2 slices of roasted eggplant, 2 slices of roasted zucchini, and a large slice of red onion, tomato and more greens.
  4. Top each sandwich with the second mushroom cap, sprinkle on a few sesame seeds to resemble a real bun!
  5. Bring a big napkin because these are juicy!
  6. Serve with a cabbage slaw or potato salad.
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  1. […] tomato slice. You’ll get rave reviews when you build this burger from the Edible Musings recipe index using the Portobello caps as the buns….how […]

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