Pesto Portobello Mushroom Burger
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
4 burgers
Prep Time
0
Cook Time
10 minutes
Soom Foods
Ingredients
4 large portobello mushrooms
4 slices of mozzarella cheese
4 buns (brioche, ciabatta, or burger)
roasted red peppers
1-1 ½ cups arugula, dressed with olive oil, squeeze of lemon, & salt
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice (about half a lemon)
2 cloves of garlic, grated or minced
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp salt
freshly cracked black pepper, to taste
2 Tbsp olive oil
1 garlic clove
1 Tbsp fresh lemon juice (about half a lemon)
2 Tbsp grated parmesan cheese
½ cup packed fresh basil leaves
salt and pepper, to taste
for the marinade
for the tahini pesto
Directions
Gently clean mushrooms with a damp paper towel and remove stems. Use a knife to lightly score the tops with shallow criss-cross cuts, this helps the marinade soak in.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, red pepper flakes, salt, and pepper.
Brush both sides of each mushroom generously with the marinade. Let them sit for 15–30 minutes to absorb flavor.
In a blender or food processor, combine all pesto ingredients and blend until smooth. Taste and adjust salt and pepper if needed. Set aside. (this will make about ⅓ cup of pesto)
Preheat a grill or grill pan over medium-high heat. Lightly oil the surface if needed. Grill mushrooms for about 3–4 minutes per side, or until tender and slightly charred. If using cheese, add a slice on top during the last minute of cooking to let it melt.
Toss arugula with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt.
Toast buns if desired. Spread tahini pesto on the bottom bun, then layer with a grilled mushroom, roasted red peppers, a handful of arugula, and an extra dollop of pesto. Top with the other half of the bun. Serve warm with fries, salad, or more pesto on the side for dipping. Enjoy!
Recipe Note
Vegan Option: Skip the mozzarella or sub in your favorite plant-based cheese. The tahini pesto can easily made vegan with plant-based parmesan or swap in nutritional yeast for a cheesy flavor.
Leave a comment (all fields required)