Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo
User Reviews
5
Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo
Description
The recipe marinates portobello caps in a mix of balsamic vinegar, soy sauce, olive oil, and steak seasoning before grilling them until tender. During the final moments of grilling, sliced mozzarella is melted on top. Meanwhile, thick red onion slices and whole wheat buns are also grilled for a smoky complement. Roasted red peppers add sweetness and depth, while the pesto mayo provides herbaceous creaminess.
The burger offers a combination of smoky, savory, and creamy textures. The juicy mushrooms absorb the marinade’s flavors, the melted mozzarella adds richness, and the roasted peppers and grilled onion bring both sweetness and a slight bite. The whole wheat bun holds these toppings together for a substantial handheld meal.
This burger is best served fresh off the grill and can be a satisfying vegetarian option at barbecues or casual dinners. The pesto mayo can be made ahead or purchased, and grilling the onions and buns adds additional flavor layers.
Ingredients
- 2 tablespoons pesto jarred or homemade
- 2 tablespoons mayonnaise light
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce low sodium
- 1 tablespoons olive oil
- 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 red onion thick slices
- 4 oz fresh mozzarella (sliced thin)
- 1 roasted red pepper (jarred or homemade sliced)
- 4 whole wheat buns I used Martin, low calorie
Instructions
- Combine mayo and pesto in a small bowl.
- In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 229kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 11.5g | 23% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 745mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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