Move over, boring veggie burgers! Say hello to the king of the grill: the portobello mushroom. Meaty, savory, and incredibly juicy, these grilled portobello burgers are a game-changer for your next cookout. We marinate them in a zesty Italian vinaigrette and slather the buns with a creamy pesto-sunflower kernel mayo that’s simply divine. It’s the hearty, satisfying burger experience you’ve been craving, no meat required!
Ingredients
• (Makes 4 Burgers)
• 4 large portobello mushrooms, stems removed
• 1/4 cup / 60 ml light Italian-style vinaigrette
• 1/3 cup / 75 g low-fat mayonnaise
• 1/4 cup / 35 g salted roasted sunflower kernels, optional
• 2 tablespoons / 30 g pesto
• 4 whole grain burger buns, halved
• 4 slices large tomato, yellow or red
• 1 cup / 30 g arugula
Instructions
1. 1. Marinate the Mushrooms: Place the portobello mushrooms in a large resealable bag or a shallow dish. Pour the Italian vinaigrette over them, ensuring they are evenly coated. Seal the bag or cover the dish and let them marinate at room temperature for 1 hour.
2. 2. Prepare the Pesto Mayo: While the mushrooms marinate, stir together the mayonnaise, sunflower kernels (if using), and pesto in a small bowl until well combined. Set aside.
3. 3. Grill the Mushrooms: Preheat your grill to medium heat. Place the marinated mushrooms, cap-side down, directly on the grill rack. Grill for 5 to 6 minutes, flipping once, until they are tender and have beautiful grill marks.
4. 4. Assemble the Burgers: Spread the pesto mayo generously on the cut sides of the toasted burger buns. Place a grilled mushroom on each bottom bun, then top with a slice of tomato and a handful of fresh arugula. Place the top bun on and serve immediately.
Nutritional Information
• Nutrition Information
• PER BURGER: 339 cal., 18 g total fat (3 g sat. fat), 9 mg chol., 667 mg sodium, 36 g carb., 6 g fiber, 10 g pro.
Pro Tips
• To clean mushrooms, gently wipe them with a damp paper towel instead of rinsing them under water to prevent them from becoming soggy.
• For a cheesy version, top each mushroom with a slice of provolone or Swiss cheese during the last minute of grilling and let it melt.
• Toasting the buns is key! It adds texture and prevents them from getting soggy from the juicy mushroom and creamy spread.
• No grill? Cook the mushrooms in a grill pan on the stovetop over medium-high heat or roast them in a 400°F / 200°C oven for 15-20 minutes.
FAQ
Q: Can I make these portobello burgers vegan
A: Absolutely. To make this recipe vegan, simply substitute the low-fat mayonnaise with your favorite vegan mayo and ensure the pesto you use is dairy-free (made without Parmesan cheese). The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian burger
A: To boost the protein content, you can add a slice of provolone or Swiss cheese as suggested in the pro tips. You could also choose a higher-protein whole grain bun, or serve the burger alongside a protein-rich side like a quinoa salad or black bean salad.
Q: What’s the best way to store and reheat leftover grilled mushrooms
A: Store any leftover grilled portobello mushrooms separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in a 350°F / 175°C oven until warmed through.
Q: Can I prepare these mushroom burgers ahead of time
A: Yes, you can do some prep in advance. The pesto-sunflower kernel mayo can be made up to 2 days ahead and stored in the fridge. You can also clean the mushrooms ahead of time. However, for the best texture, we recommend marinating the mushrooms for just one hour right before grilling.
