Portobello mushrooms are a great meat substitute in burgers. The downside to them is the lack of protein. To compensate, I stuffed the Portobello mushroom with a chickpea patty. I blended the chickpeas and flavored the mixture with spicy garlic chutney (lesahn ki chutney) and added breadcrumbs and finely diced jicama.
I pan-fried the chickpea and Portobello bugers and paired them with marinated artichokes, lettuce, mini red sweet peppers and chipotle salsa. I nested everything in goat cheese-filled toasted English muffins. THese are so tasty, they'll even satisfy the meat eaters in your life!
Servings: 8 servings
8 Portobello mushrooms
1 tablespoon balsamic vinegar
1 tablespoon soy sauce (see tips)
⅓ cup homemade spicy garlic chutney
(or your favorite chutney)
1 egg, lightly beaten
2 slices day-old bread, diced
4 tablespoons jicama, finely diced
8 ounces chickpeas, rinsed and drained
½ cup cilantro, chopped
2 cloves garlic, freshly grated
3 tablespoons olive oil
4 tablespoons goat cheese, at room temperature
¼ cup chipotle salsa (or your favorite salsa)
4 red sweet peppers, thinly sliced (crosswise)
8 marinated artichokes, thinly sliced
1½ cups lettuce, shredded
8 English muffins, lightly toasted
2 teaspoons salt
½ teaspoon black pepper
Prepping the Portobello mushrooms:
Remove the stem from mushrooms. Using the edge of a spoon, scrape and remove the gills of the Portobello mushrooms. Wipe the inside clean using a paper towel (see tips).
In a bowl. combine the balsamic vinegar, soy sauce and 1 tablespoon oil. Season with salt and pepper. Brush the mushrooms with the mixture.
For the chickpea filling:
Place the bread cubes in a food processor and pulse until they become a coarse mill. Set aside.
In a large non-stick pan, heat 1 tablespoon oil. Add the diced jicama and garlic. Pan-fry until lightly golden and slightly crunchy.
Lightly oil the bowl of a food processor with a silicone brush. Add the chickpeas. Coarsely blend until a thick paste is formed. Season with salt and pepper. Add the garlic and jicama and pulse 3-4 times. Transfer the paste into a bowl. Add parsley, egg and chutney. Using a spatula, mix well. Adjust seasoning with more salt and pepper if necessary.
Using the same non-stick pan, heat the rest of the oil.
Form the patties and top the Portobello mushrooms with the chickpea filling, dividing among the 8 mushrooms. Tightly stuff them, by gently pressing the filling with your hand.
Place the whole mushrooms on the hot pan, filling side down. Cook until a nice crust is formed. Flip the mushrooms and cook over low heat for about 3 minutes. Remove from the grill.
Spread the goat cheese onto the toasted English muffins. Place marinated artichokes on one side and spread the chipotle salsa on top of the sliced sweet peppers on the other. Cover with a chickpea Portobello mushroom. Add lettuce. Close the sandwich with the other mufin half.
Removing the gills of Portobello mushrooms prevents the dish from turning dark once cooked. This step is only for the appearance of the dish and does not affect the taste.
I used Bourbon Barrel aged blue grass soy sauce.
The jicama provides a bit of crunch to the patty. You could replace it with finely diced radish instead.