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Grilled Portobello Burgers with Pesto-Sunflower Mayo – vegetarian recipe
Stav Kogan

Grilled Portobello Burgers with Pesto-Sunflower Mayo

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. Marinated in a zesty Italian vinaigrette and slathered with a creamy pest
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Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 4 Burger
Calories: 339
Ingredients Method Nutrition

Ingredients
  

  • (Makes 4 Burgers)
  • 4 large portobello mushrooms, stems removed
  • 1/4 cup (60 ml) light Italian-style vinaigrette
  • 1/3 cup (75 g / 2.65 oz) low-fat mayonnaise
  • 1/4 cup (35 g / 1.23 oz) salted roasted sunflower kernels, optional
  • 2 tablespoons (30 g / 1.06 oz) pesto
  • 4 whole grain burger buns, halved
  • 4 slices large tomato, yellow or red
  • 1 cup (30 g / 1.06 oz) arugula
  • 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.

Method
 

  1. 1.
  2. Marinate the Mushrooms: Place the portobello mushrooms in a large resealable bag or a shallow dish.
  3. 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.
  4. 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.
  5. Set aside.
  6. 3.
  7. Grill the Mushrooms: Preheat your grill to medium heat.
  8. Place the marinated mushrooms, cap-side down, directly on the grill rack.
  9. Grill for 5 to 6 minutes, flipping once, until they are tender and have beautiful grill marks.
  10. Assemble the Burgers: Spread the pesto mayo generously on the cut sides of the toasted burger buns.
  11. Place a grilled mushroom on each bottom bun, then top with a slice of tomato and a handful of fresh arugula.
  12. Place the top bun on and serve immediately.

Nutrition

Calories: 339kcalCarbohydrates: 36gProtein: 10gFat: 18g

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