It's hard to get more summer flavor into a meal than with these mushroom burgers! A sweet and spicy (if you'd like) salsa adds a fresh, warm weather finish. Cooking methods: This recipe includes instructions for using the grill or oven / stovetop. Select your preferred method.
Jalapenos - 1 , diced, ribs and seeds removed for less spice
Peaches - 2 , diced
Oil, olive - 2 tsp
Lemon juice - 2 tsp
Honey - 1 tsp
Zucchini Rounds:
Zucchini - 1 lb , sliced into rounds or spears
Oil, olive - 1 Tbsp
Cheese, parmesan (opt) - 1/2 cup , shredded
Choose Cooking Method
Prep
Zucchini / Shallots / Jalapenos - (If prepping right before cooking, get grill heating first.) Prep as directed. (Note: If the zucchini is small, slice it on a bias or slice into long spears so that they don’t fall through the grates of the grill.) Store zucchini in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
Make balsamic aioli - Whisk together mayonnaise, vinegar, and mustard. (Can be done up to 5 days ahead)
Mushrooms - Remove stems and scrape out gills from mushrooms. (Can be done up to 3 days ahead)
Make salsa - Dice peaches. Combine peaches, shallots, jalapenos, olive oil (portion for salsa), lemon juice, and honey.
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Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some oil.
Toss zucchini with olive oil (portion for zucchini) and some salt and pepper. Drizzle mushrooms with some olive oil and season with some salt and pepper.
Place mushrooms and zucchini over direct heat and grill on both sides until grill marks appear. Transfer to indirect heat and close the lid to let them continue cooking until tender. Remove each vegetable as soon as it is done cooking.
Toast hamburger buns on the grill.
While zucchini is still warm, toss it with parmesan.
Spread buns with balsamic aioli. Add mushrooms (if you place them hollow side facing up, the salsa will more easily stay on top) and then peach salsa.
Enjoy burgers with zucchini on the side.
Prep
Zucchini / Shallots / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed. Store zucchini in one container. Combine shallots and jalapenos in another container. (Can be done up to 5 days ahead)
Make balsamic aioli - Whisk together mayonnaise, vinegar, and mustard. (Can be done up to 5 days ahead)
Mushrooms - Remove stems and scrape out gills from mushrooms. (Can be done up to 3 days ahead)
Make salsa - Dice peaches. Combine peaches, shallots, jalapenos, olive oil (portion for salsa), lemon juice, and honey.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Line the first sheet pan with some foil or brush with some oil.
Spread portobello mushrooms out on the sheet pan. Brush the mushrooms with some cooking oil and season generously with some salt and pepper on both sides. Leave them with hollow side facing up.
Transfer mushrooms to oven and roast for 10 minutes. Turn mushrooms (note: If they released moisture while cooking, drain off excess water and use paper towels or dish towels to pat the mushrooms dry). Return mushrooms to oven and continue roasting until mushrooms are tender, 6 to 10 minutes more.
When mushrooms are nearly done cooking, toss zucchini with olive oil (portion for zucchini) and some salt and pepper.
Spread zucchini out in a single layer on second sheet pan. Sprinkle with parmesan cheese. Bake without turning, until tender, 5 to 15 minutes (depending on thickness).
Toast hamburger buns. Spread buns with balsamic aioli. Add mushrooms (if you place them hollow side facing up, the salsa will more easily stay on top) and then peach salsa.