Zach's Portobello Mushroom Burgers with Spinach and Sriracha Glazed Onions
Sometimes, Zach will cook for me. When he does, this is my favorite dish he prepares.
Portobello Mushroom Burgers with Spinach and Sriracha Glazed Onions
By Zachary Schriever
Serves 2
2 portobello mushroom caps
1 onion, sliced
2 cups fresh baby spinach
5 garlic cloves, chopped
1 tsp red chili flakes
1 tbsp sriracha
Splash of veggie stock
In large sauté pan, dry sauté onions on high heat. Add a little water or veggie stock if onions start to stick. Lower heat to medium and add sriracha sauce, sauté. Add in whole mushroom caps and a splash or veggie stock. Cook on medium/low heat with lid on for 7min. Meanwhile, in a separate pan sauté spinach, garlic and chili flakes. Put lid on spinach so spinach wilts down. Stack ingredients together in a whole wheat bun or pita pocket, mushroom first, onions and top with spinach.
Portobello Mushroom Burgers with Spinach and Sriracha Glazed Onions
By Zachary Schriever
Serves 2
2 portobello mushroom caps
1 onion, sliced
2 cups fresh baby spinach
5 garlic cloves, chopped
1 tsp red chili flakes
1 tbsp sriracha
Splash of veggie stock
In large sauté pan, dry sauté onions on high heat. Add a little water or veggie stock if onions start to stick. Lower heat to medium and add sriracha sauce, sauté. Add in whole mushroom caps and a splash or veggie stock. Cook on medium/low heat with lid on for 7min. Meanwhile, in a separate pan sauté spinach, garlic and chili flakes. Put lid on spinach so spinach wilts down. Stack ingredients together in a whole wheat bun or pita pocket, mushroom first, onions and top with spinach.
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