Portobello 
Peach & 
Arugula Burgers with Cashew Cream Recipe - Clean Eating Magazine

Portobello 
Peach & Arugula Burgers with Cashew Cream & Chimichurri Sauce

Slather your burger 
with a cashew cream sauce that 
is high in protein, magnesium 
and iron, and add fruity flavor 
with sweet peaches, which contain vitamin C, fiber and potassium.
Author:
Publish date:
Portobello Peach and Arugula Burger recipe

Simple cashew cream and chimichurri bring more flavor to these burgers than anything out of a bottle. 

  • 4Servings

Ingredients

  • 1 cup raw, unsalted cashews
  • sea salt, to taste
  • fresh lemon juice, to taste
  • 4 tsp balsamic vinegar
  • 1 tsp reduced-sodium soy sauce
  • 1 tbsp olive oil
  • 1/8 tsp chile powder
  • salt and ground black pepper, to taste
  • 4 large portobello mushrooms, trimmed
  • 1 cup packed fresh flat-leaf parsley
  • 1/4 cup packed fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic
  • 1/4 tsp each red pepper flakes
  • 1/2 small sliced red onion
  • 1 thinly sliced large peach
  • 1 cup packed arugula

Preparation

  1. Prepare cashew cream: Soak cashews in water for 1 hour or overnight. Drain and rinse. To a high-speed blender, add ½ cup water and cashews; purée until creamy and smooth. Add sea salt and fresh lemon juice, to taste.
  2. Marinate mushrooms: In a small bowl, combine balsamic vinegar, soy sauce, olive oil, chile powder, salt and ground black pepper, to taste. Add portobello mushrooms and set aside to marinate for 40 minutes.
  3. Meanwhile, prepare chimichurri: In a food processor, add flat-leaf parsley, cilantro, olive oil, red wine vinegar, garlic, 1/4 tsp each red pepper flakes and salt; process until blended.
  4. Heat a grill to medium and lightly oil grate. Grill mushrooms for about 8 to 10 minutes, turning halfway, brushing with remaining marinade. Spread chimichurri over bottom half of 4 whole-grain buns and top with portobellos, cashew cream, red onion, 1 peach and packed arugula, dividing evenly.