Portobello Eggplant Burger

Portobello Eggplant Burger

Portobello Eggplant Burger

Directions

  1. Season mushroom with oil, balsamic, s&p and grill until tender

  2. Bake shredded parmesan Frico (parmesan crisps). Deep fry eggplant fries until crisp. Heat marinara. Grill potato bun

  3. Toss arugula with diced tomato, lemon dressing, and s&p

  4. Top eggplant fries with marinara, parm, and shredded mozzarella, melt under salamander

  5. Place grilled portobello on bottom bun. Add eggplant parmesan on top. Top with arugula salad. Add top bun

Ingredients

  • 1 oz arugula, baby
  • 1/2 tsp Piancone® Vinegar, Balsamic
  • 2 oz Casa Di Bertacchi Eggplant fries
  • 1 tsp Marzetti Simply lemon dressing
  • 2 oz Piancone® Marinara Sauce
  • 1 oz Bacio® Cheese, Mozzarella, shredded
  • 1 tsp Roma® Oil, Olive
  • 1 oz Raffinato® Cheese Shredded, Parmesan
  • 1 each Peak Fresh Produce® Mushroom(s), Portobello, 4.5in
  • 1 each Heritage Ovens potato bun
  • salt and pepper, to taste

Chef David McGurn - Executive Chef, Performance Foodservice - Springfield

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