1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom cap
1/2 small zucchini
1 small shallot, finely diced
1/4 teaspoon crushed red pepper
1 cup cooked quinoa
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 sandwich rolls, split, toasted
Guacamole, sliced tomatoes, and sprouts (optional)
Preheat oven to 350°
Prick sweet potato all over with a fork, rub with 1 tablespoon oil, then season with salt and pepper.
Roast directly on oven rack until tender, 30-45 minutes. Cool.
Remove and discard skin , mash flesh with a fork. Set aside.
Remove stem from mushroom, discard.
Pulse cap in food processor until finely chopped.
Coarsely grate zucchini on large holes of a box grater.
Place in a kitchen towel, squeeze out excess liquid.
Heat 1 tablespoon oil in a medium skillet over medium-low heat.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.
Add mushroom and zucchini, cook, stirring occasionally, until vegetables begin to release their juice, approximately 2 – 4 minutes.
Transfer to a large bowl.
Mix in quinoa. Season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and 1/4 cup reserved mashed sweet potato to quinoa mixture. Mix well.
Taste and adjust seasoning.
If mixture is too loose, add more mashed sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Cook 2 patties until golden brown, approximately 2 – 4 minutes per side.
Season with salt and pepper.
Repeat with remaining 2 tablespoons oil and 2 patties.
Place patties on toasted sandwich rolls.
Add guacamole, sliced tomatoes and sprouts (optional)
Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salsa (store bought or See Note)
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)
Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serves 2 generously
Note: Spicy Tomato Salsa
4 portobella mushrooms
2 tablespoons spicy mustard
3 tablespoons balsamic vinegar
½ cup olive oil
Dash of hot pepper sauce
Freshly ground black pepper
Mix together the mustard, balsamic vinegar, olive oil, hot pepper sauce and black pepper.
Brush mixture over both sides of portobella mushrooms. Grill or broil 4-5 minutes on each side.
Serve on a bun with fixings of your choice (tomato, lettuce, pickles, pesto, red onion, etc.)
8 ounces button or portobella mushrooms, grilled/roasted
1 red bell pepper, grilled/roasted and cut in pieces
1/2 large eggplant, peeled, cut in chunks and grilled/roasted
1 bunch green onions, grilled/roasted
16 mixed Mediterranean olives, pitted, optional
1 – 2 tablespoons fresh lemon juice
2 ounces goat cheese, crumbled
1/8 teaspoon each salt and pepper, or to taste
4 whole wheat tortillas or flatbreads
4 large lettuce leaves
Roughly chop mushrooms, peppers, eggplant, green onions and olives.
Toss them in a large bowl with the lemon juice, goat cheese, salt and pepper.
Line tortillas with lettuce. Spoon vegetable-goat cheese mixture on top. Wrap tightly, tucking in the ends burrito-style and serve.
Note: Can use leftover grilled/roasted vegetables to prepare these wraps. Great for a summer supper or a packed lunch.