Tomato Basil Balsamic Portabello Mushroom Burger

Tonight's #tastytuesday dinner was one for the books! If you make this recipe or have one to share, please add it to the #zarzisfamilyrecipe group on our Facebook and Instagram!

Zarzis tomato basil red balsamic soaks completely into the soft portabello, loading it with a delicious flavor that doesn't burn off on the grill.

As you know, Zarzis Olive Oil is committed to serving our Zarzis family with the highest quality products! So much so that we are obsessed with using them ourselves. Each Tuesday we share a new recipe with our beloved customers. Here in Florida it never gets too cold, but we are still feeling the wonderful shift from 65 degrees to a balmy 85 and feel like grilling! We hope you enjoy this flavor-packed, vegetarian recipe.

We made this for just two people with two portabello mushrooms, but the recipe could very easily be stretched to accommodate parties of any size! I hope that you guys enjoy the outside, sunshine-filled photos we took today. It was a scorcher and perfect for grilling.

First, we prepped our mushrooms, tomato, mozzarella red onions, and avocado.

I love how avocado and mozzarella add a healthy, fatty flavor when combined and still don't steal the show away from the full flavors of balsamic, basil, and mushroom. And in this case, the smokiness of the grill really came through as well.

Next, we made our marinade for the portabellos using Zarzis Tomato Basil Balsamic and Zarzis Basil Olive Oil, as well as garlic and spices, and let the mushroom soak up a multitude of favors.

Because it was so hot out we let this marinate for only about 20 minutes. We were amazed by how well the flavorful balsamic immediately bonded with the soft insides of the mushroom, but it never hurts to stew a little longer! You can see here how the mushroom is soaking up so much delicious flavor.

We grilled these bottom-side down first so that we could then flip them and fill the inside with spinach, tomato, and cheese.

After about 7-10 minutes we flipped the portabellos and filled them with the rest of the ingredients! We also poured some extra marinade over the top.

Once the cheese is a bit melted, these bad boys are ready to go!

Add in the avocado, arugula, and an extra drizzle of Zarzis Balsamic Vinegar, and you are ready to eat a delicious, healthy, and vegetarian meal.

Ingredients (Serves 2):

Zarzis Tomato Basil Balsamic Vinegar
Zarzis Basil Olive Oil
2 cloves of garlic, minced
2 portabello mushrooms
1/2 tomato
1/4 red onion sliced
1 avocado
4oz fresh sliced mozzarella
A handful of spinach
A handful of arugula to top
Fresh basil
Black pepper to taste
Salt to taste
Cayenne pepper to taste

Instructions:

First, make your marinade using Zarzis tomato basil balsamic vinegar, Zarzis basil olive oil, garlic, fresh basil, cayenne, and salt and pepper. Remove some of the gills from the portabellos so you have extra room for the spinach, tomato, and mozzarella. Marinate the mushrooms for anywhere between 20-60 minutes.
While the mushrooms marinate, prep your mozzarella, tomatoes, red onion, and avocado.
Once the mushrooms have soaked up most of the marinade, throw them on your preheated grill bottom-side down for 7-10 minutes.
Remove mushrooms from the grill and fill the caps with spinach, a tomato slice, a mozzarella slice, and the rest of the marinade. Add back to grill until the cheese is melted.
Heat the buns on the grill and then add avocado to the bottom slice. Sprinkle with salt, pepper, and a bit of cayenne if you're daring! Remove the mushrooms and add them to the buns.
Pack the burgers with red onion, arugula, and an extra drizzle of Zarzis Balsamic Vinegar.
Enjoy!