Portabella mushrooms are one of my favorite meat alternatives. I often use a balsamic marinade to flavor them, and it inspired me to create a caprese-stuffed mushroom! You can use portabella caps to make burgers, or skip the bun and use baby bellas for an incredibly tasty hors d’oeuvre for your next dinner party. And don’t worry if your guest is vegan- City Feed carries both Narragansett fresh mozzarella and Miyoko’s vegan mozzarella!
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Ingredients:
8 oz baby bella mushrooms OR 2 large portabella caps
1 tomato
1 ball mozzarella, regular or vegan
2 T fresh basil, finely chopped
Burger only: burger buns, greens
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Marinade:
1/2 c balsamic vinegar
2 T olive oil
Dash salt and pepper
1/4 t garlic powder
1/4 t dried basil
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Sauce:
1/3 c mayo, regular or vegan
1/2 t whole grain mustard
1/4 t garlic powder
2 T fresh basil, finely chopped
Salt and pepper to taste
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Wash the mushrooms thoroughly, and remove the stems. In a shallow container big enough to fit all the mushrooms in one layer, whisk together the ingredients for the marinade. Coat the mushrooms in the marinade, then cover and let sit for 30 minutes. Preheat oven to 425. Wash and prepare the tomato- for the burgers, thick slices, and for the baby bellas, finely diced. Set aside. Shred the mozzarella and set aside.
When the mushrooms are done marinating, transfer to a greased baking dish with the gills facing up. (Save the marinade!) Layer chopped basil, tomato, and mozzarella into the mushrooms. Roast in the oven for 15 minutes, or until the cheese is melted and slightly browned.
Mix together the ingredients for the sauce. For the burger, dress the greens with the leftover marinade. Spread sauce on both buns, then top with greens and the portabella cap. Garnish with fresh basil. For the baby bellas, arrange on a serving platter and dollop sauce on each mushroom. Garnish with fresh basil.
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Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
