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Italian Portobello Mushroom Burger with Artichoke Tapenade

Serves 2


    Italian Portobello Mushroom Burger with Artichoke Tapenade

    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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      Pickled Radish and Cabbage Slaw

      Pickled Radish and Cabbage Slaw

      Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.