Name: Greek Mushroom Burger with Olive Mayo & Creamy Sun-Dried Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 3 (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; ⅓ cup Kalamata olives, pitted; 1 ½ lemons; ¾ cup pine nuts; ⅓ cup plain Greek yogurt; 6 caps portobello mushrooms; 12 sun-dried tomatoes, oil-packed; 3 tomatoes; 6 whole grain buns or rolls; black pepper; extra virgin olive oil; garlic powder; mayonnaise; oregano, dried; salt

Greek Mushroom Burger with Olive Mayo & Creamy Sun-Dried Tomato SaladGreek Mushroom Burger with Olive Mayo & Creamy Sun-Dried Tomato Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

3 (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

⅓ cup Kalamata olives, pitted

1 ½ lemons

¾ cup pine nuts

⅓ cup plain Greek yogurt

6 caps portobello mushrooms

12 sun-dried tomatoes, oil-packed

3 tomatoes

6 whole grain buns or rolls

black pepper

extra virgin olive oil

garlic powder

mayonnaise

oregano, dried

salt

Instructions

Preheat oven to broil on high and position rack about 6-inches from the top. Line a baking sheet pan with aluminum foil to make clean up easier (optional).

Wash and dry the fresh produce.

Remove stems from the mushrooms and carefully scrape out the gills. Place on the baking sheet, rub both sides with oil, season with salt and pepper, and arrange gill-side down.

Place mushrooms in the oven and broil until tops are soft, 4-5 minutes.

Meanwhile, mince olives and place in a small bowl.

Zest lemons into the bowl with the olives (reserve lemons for later use); add mayo and spices. Stir to combine the olive mayo and set aside.

When the tops of the mushrooms are soft, remove from the oven and flip. Fill mushrooms with half the feta (setting remaining feta aside for the dressing), return to the oven, and continue to broil until tender and cheese is golden, 4-5 minutes more. Remove from oven.

While the mushrooms are cooking, juice reserved lemons into a large bowl.

Mince sun-dried tomatoes and add to the bowl with the lemon juice. Add reserved feta, yogurt, oil, and spices; whisk to combine the dressing.

Trim and medium dice cucumbers; add to the bowl with the dressing.

Medium dice half the tomatoes and add to the bowl. Thinly slice the remaining tomatoes and set aside for serving.

Separate the lettuce leaves. Set aside 1 leaf per burger and chop or tear remaining leaves into bite-sized pieces. Add chopped lettuce to the bowl, along with pine nuts, and toss to combine the salad.

Toast buns if desired.

Spread olive mayo over the bottom half of each bun; top with feta-stuffed mushrooms, tomato, and reserved lettuce. Close with the top half of each bun.

To serve, divide mushroom burgers and salad between plates. Enjoy!

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