Portabello burger
Chef
Trenton Shelton
Hospital
Klickitat Valley Health
Yield
20 servings
Recipe type
Plant Forward
ingredients
Ingredients
8 cups balsamic vinegar
16 cups water
1/2 cup Italian seasoning
4 medium shallots, sliced
4 teaspoons minced garlic
20 medium portobello mushrooms
1/2 cup aquafaba (liquid drained from a can of chickpeas)
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3 cups 75/25 olive oil blend
3 teaspoons lemon juice
6 cloves garlic, minced
5 pounds salad greens (spring mix)
1/2 pound candied walnuts
8 pears, thinly sliced
2 cups blue cheese crumbles
2 1/2 cups maple vinaigrette
2 cups rice vinegar
2 cups real maple syrup
6 tablespoons Dijon mustard
2 teaspoons black pepper
2 teaspoons garam masala
1 teaspoon salt
4 cups 75/25 olive oil blend
20 toasted telera rolls, ciabatta rolls, or gluten-free rolls for a gluten-free entrée
10 ounces microgreens (substitute one slice green leaf lettuce)
#10 can roasted red peppers
20 slices smoked Gouda cheese
10 avocados, sliced
2 1/2 cups vegan aioli
5 red onions, sliced
5 tomatoes, sliced
20 medium to large marinated portobello mushrooms
16 cups water
1/2 cup Italian seasoning
4 medium shallots, sliced
4 teaspoons minced garlic
20 medium portobello mushrooms
1/2 cup aquafaba (liquid drained from a can of chickpeas)
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons salt
3 cups 75/25 olive oil blend
3 teaspoons lemon juice
6 cloves garlic, minced
5 pounds salad greens (spring mix)
1/2 pound candied walnuts
8 pears, thinly sliced
2 cups blue cheese crumbles
2 1/2 cups maple vinaigrette
2 cups rice vinegar
2 cups real maple syrup
6 tablespoons Dijon mustard
2 teaspoons black pepper
2 teaspoons garam masala
1 teaspoon salt
4 cups 75/25 olive oil blend
20 toasted telera rolls, ciabatta rolls, or gluten-free rolls for a gluten-free entrée
10 ounces microgreens (substitute one slice green leaf lettuce)
#10 can roasted red peppers
20 slices smoked Gouda cheese
10 avocados, sliced
2 1/2 cups vegan aioli
5 red onions, sliced
5 tomatoes, sliced
20 medium to large marinated portobello mushrooms
preparation
Instructions
1. Place balsamic vinegar, water, Italian seasoning, shallots, and garlic into a 1/3 pan and mix well. Remove gills from portobello mushrooms. If you have thicker than 1/2-inch mushrooms, slice them in half. Place portobello mushrooms in the balsamic marinade, ensuring that the mushrooms are fully submerged in the liquid. You can do this by tightly wrapping the 1/3 pan and pressing down to remove the air.
2. Add the aquafaba, vinegar, mustard, and salt to a food processor or bowl with an immersion blender. Keep the immersion blender running constantly and very slowly drizzle in the oil, making sure it is fully combined as you go. Once all the oil is combined and thoroughly mixed, add the lemon juice and garlic, and mix thoroughly.
3. Put all ingredients except the olive oil blend in a food processor (RoboCoupe) or bowl with an immersion blender. Turn on the food processor and add the olive oil slowly to emulsify.
4. Grill marinated portobello mushrooms until tender. Add roasted red pepper and Gouda cheese. Build your burger.
2. Add the aquafaba, vinegar, mustard, and salt to a food processor or bowl with an immersion blender. Keep the immersion blender running constantly and very slowly drizzle in the oil, making sure it is fully combined as you go. Once all the oil is combined and thoroughly mixed, add the lemon juice and garlic, and mix thoroughly.
3. Put all ingredients except the olive oil blend in a food processor (RoboCoupe) or bowl with an immersion blender. Turn on the food processor and add the olive oil slowly to emulsify.
4. Grill marinated portobello mushrooms until tender. Add roasted red pepper and Gouda cheese. Build your burger.
