Peak Fresh Produce® Blackened Portobello Smash Patty


  1. Pre-heat oven and griddle to 350°F.
  2. Core then cut tomatoes horizontally—cutting around the ‘equator' of the tomato, place on lined baking sheet skin side up, drizzle with a little balsamic dressing and season with salt and pepper. Place in oven and roast for 20-30 minutes or until start to shrivel and brown. Remove and let cool.
  3. Remove stem and gills from mushroom and wipe with paper towel to remove any debris. Place on baking pan, brush with balsamic vinaigrette making sure to coat both sides.
  4. Place mushroom smooth cap side down on pan, pour any remaining dressing over caps. Place in oven and bake for 15 minutes or until soft. Remove from oven and let cool.
  5. In small mixing bowl, combine mayo and pesto, season with salt and pepper, mix well.
  6. Place roasted mushrooms on griddle gill side down, using a burger weight press down firmly to compress mushroom to 1/4 to 1/2 inch thick. Continue cooking for 2-3 minutes flipping once.
  7. To build sandwich, toast bun if desired, place 2 mushroom smash on bottom bun, top with caprese loaf slices, baby arugula, roasted tomato, spread pesto mayo on bun top. Close sandwich, pick and slice. Serve with your favorite side.


  • 8 ea. Peak Fresh Produce® Mushroom(s), Portobello
  • 3/4 cup Village Garden® Balsamic Vinaigrette
  • 4 ea. Heritage Ovens® Bun(s), Brioche
  • 4 oz. Piancone® Caprese loaf mozzarella, sliced
  • 2 ea. Peak Fresh Produce® 5x6 tomatoes concasse
  • 3 oz. Peak Fresh Produce® Arugula, Baby
  • 1/4 cup West Creek Whole Egg Mayonnaise
  • 4 tsp Roma® Basil Pesto, no nuts
  • 1/4 tsp West Creek® sea salt kosher
  • 1/4 tsp Magellan® Black Pepper, ground