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Italian Portobello Mushroom Burger with Artichoke Tapenade

Serves 2


    What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life.



    Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.


    Italian Portobello Mushroom Burger with Artichoke Tapenade


      • 2 portobello mushrooms
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1/2 Tbsp (7 mL) balsamic vinegar
      • 1/2 tsp (2 mL) Italian seasoning
      • 1 garlic clove, peeled and crushed
      • 1/4 tsp (1 mL) crushed red pepper flakes (optional)
      • 1/4 cup (60 mL) roasted red peppers
      • 1/4 cup (60 mL) artichoke hearts (rinsed and drained)
      • 1 Kalamata olive (pitted)
      • 1 small garlic clove, peeled and finely diced
      • 1/8 tsp (0.5 mL) Italian seasoning
      • 2 gluten-free multigrain ciabatta buns
      • 2 tsp (10 mL) Dijon mustard
      • 1/2 cup (125 mL) chopped tomato
      • 1 Tbsp (15 mL) finely chopped basil
      • 1 cup (250 mL) fresh arugula


      Per serving:

      • calories192
      • protein7 g
      • total fat8 g
        • sat. fat1 g
      • total carbohydrates24 g
        • sugar3 g
        • fibre3 g
      • sodium297 mg



      Clean mushrooms and cut stems off.


      For burgers, in small mixing bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, garlic, and red pepper flakes, if using. Generously brush mushrooms with marinade and let sit for 20 minutes.


      For tapenade, while mushrooms marinate, in food processor, place roasted red peppers, artichoke hearts, olive, garlic, and Italian seasoning. Pulse a few times until consistency of rice, scraping down sides of bowl, if necessary.


      Heat barbecue to high and place mushrooms on grill, cooking for 4 minutes on each side.


      Construct your mushroom burger with your bun of choice. A delicious option is a multigrain ciabatta bun with Dijon mustard, topped with vegetable tapenade, chopped tomatoes, fresh basil, and peppery arugula.



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      Going Pro

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.