Have more backyard gatherings coming up but are sick of burgers and steaks? For your upcoming summer barbecue, consider serving this delicious vegetarian mushroom burger.
Mushroom Burger | FOODIEaholic.com #recipe #cooking #vegetarian #grill #burger #mushroom

MOISTURE BURGER Mutton Burger Written by Foodieaholic Ingredients Remove stem from two portabella mushrooms with equal shapes. 32 ounces of baby spinach Fresh garlic, sliced, 2 tablespoons 4 pieces of drained, oil-marinated sundried tomatoes Extra virgin olive oil, 6 tablespoons (E.V.O.O.) 12 teaspoon sea salt 1/2 cup of soft goat cheese Lemon zest, grated, 14 tsp. Instructions {b} PREPARATION: {/b} 350°F oven preheat In a medium bowl, coat the mushrooms with 3 teaspoons of EVO, arrange them on a baking sheet, and bake for 10 minutes. Bakeware must be taken out of the oven and put aside. Use the leftover EVO to sauté the garlic in a 4-quart skillet until it is golden brown. Add the spinach and salt and continue to sauté on medium heat. Remove pan from heat after 3 to 4 minutes and set aside. {br} {b} TO PUT THE BURGER TOGETHER: {/b} The “burger buns” will be portabella mushrooms. Use one mushroom, the cap as a base, and fill the hollow part of the mushroom with spinach first. Fresh goat cheese and grated lemon zest should be added using a metal spoon. Finally, add the second mushroom on top. Serve the burger as you would any other burger, or use a knife and fork. Mushroom Burger | FOODIEaholic.com #recipe #cooking #vegetarian #grill #burger #mushroom

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