Bite into the refreshing, savory flavors of this California Portobello Burger seasoned with a Sonoma spice blend.
If you’re looking for a tasty vegetarian recipe or simply wanting to incorporate more veggies into your diet, then your going to love everything about the California Portobello Burger. I’m even willing to bet that if you serve it to your non-vegetarian friends (like I did), they won’t miss the meat even one bit. The portobello mushroom is perfectly seasoned with Arrowood Vineyards Sonoma spice blend that contains dried black trumpet mushrooms, pink peppercorns, Espelette pepper, cocoa powder & additional herbs and spices. To give it that California flare, we topped it with melted gruyere cheese, roasted tomatoes and crushed avocado. Yum, yum and yum!
This is one of those recipes where it only takes one bite and you feel like you’ve knocked it out of the park. There are so many delicious flavors going on in this California Portobello Burger that you just keep going back for more, bite after bite. I can’t wait to serve these up to some friends this summer out on the back patio alongside a few bottles of my favorite Arrowood Vineyards Knights Valley Cabernet Sauvignon. The wine balances perfectly with the savoriness of the portobello mushroom and fresh flavors of the melted gruyere, roasted tomatoes and crushed avocados.
We’ve got a few extra portobello mushrooms in the fridge and can’t wait to make another round of these burgers. Hey, we have to do a fair amount of "taste testing" before we serve it to our friends right? Cheers to tasty summer ahead!
Try out some of the other delicious recipes we’ve made using the Sonoma Spice Blend like the Red Wine Braised Short Rib Ragu served over Tagliatelle Pasta or the Lamb Carpaccio Crostini with Blackberry Balsamic Reduction.
Written By: Kristin Mansky of Modish & Main
California Portobello Burger
- (2) PORTOBELLO MUSHROOM CAPS
- 4-6 ROMA TOMATOES
- 1-2 TBSP EXTRA VIRGIN OLIVE OIL
- 1 TSP FRESH ROSEMARY
- 1 TSP SEA SALT
- 2-4 SLICES OF GRUYERE CHEESE
- 1 AVOCADO, DICED
- 1 ROMA TOMATO, DICED
- 1/4 CUP YELLOW ONION, DICED
- 1 TBSP JALAPENO, DE-SEEDED, DICED
- 2 HAMBURGER BUNS
- 1 CUP ARUGULA
- 2 TBSP SONOMA SPICE BLEND
Start by scraping out the inside of the portobello mushrooms and trimming the stem. Then drizzle mushrooms with olive oil and season with the Sonoma Spice Blend. Set aside.
Preheat the oven to 375°. Slice 4-6 Roma tomatoes in halves and place on a lined sheet pan. Drizzle with olive oil and sprinkle with sea salt and fresh rosemary. Roast for 40-45 minutes and increase temperature to 400° if needed, and roast an additional 15-20 minutes.
While the tomatoes are roasting, make the crushed avocado mixture by combining diced avocados, tomatoes, onion and jalapeño in a small bowl. Drizzle with a teaspoon of olive oil and a sea salt. Combine and refrigerate until ready to plate.
When the tomatoes are done, remove them from the oven and set aside.
Heat cast iron skillet over medium-high heat. Add olive oil and cook mushrooms on each side for 3-4 minutes, flipping once. Add the slices of gruyere cheese and cover. Let melt for 1-2 minutes.
Assemble the California Portobello Burgers starting with the bun, followed by 1/2 cup of arugula and the portobello mushroom and top with the roasted tomatoes and crushed avocado followed by the remaining bun. Serve with a glass of Knights Valley Cabernet Sauvignon.