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  • Writer's pictureCheryl Ferguson

Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto


This delicious and easy pesto burger comes to us from the classic original, The Oh She Glows cookbook by vegan recipe icon Angela Liddon.

This was truly quick to throw together and added a nice, tangy, unique flavor to the humble portobello mushroom burger.


Ingredients:


Portobello Caps:

4 portobello mushrooms

2 Tbsp balsamic vinegar

2 Tbsp lemon juice

2 Tbsp extra-virgin olive oil

1 clove garlic, minced

1 tsp dried oregano

1 tsp dried basil

1/2 tsp sea salt

1/4 tsp black pepper


Pesto:

1 clove garlic

1 cup lightly packed kale leaves (take off the stems)

1/4 cup sundried tomatoes (packed in oil)

1/4 cup hemp seeds

1 Tbsp lemon juice

1 Tbsp olive oil

1/4 tsp sea salt


Toppings:

Caramelized onions

Lettuce

Tomato

...or anything you want (I think this would be amazing with sprouts for example)


Directions:

Prepare the mushrooms by pulling off the stems, and scraping out the black gills inside the mushroom (use a spoon for this).

Whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt and pepper.


Marinate the portobello mushrooms in this delicious concoction for 30-60 min. This could be done in a bowl, tossing them in the sauce every 15 min or so. I used a large Ziploc bag that I shook around once or twice in the marinating process.


While the mushrooms are marinating, make the pesto. Mince the garlic in a food processor (or just use minced garlic like I did) and then add all other ingredients in the Pesto list, plus 2 Tablespoons of water into a food processor.


(Doesn't that kale look lovely??? So excited to use the first batch from my backyard garden for the year.)

Process all the ingredients until smooth.


Now, it's time to grill those mushrooms!


4-5 min per side on medium heat on the grill and they'll look like this:


While they are grilling, you can caramelize some onions to use on the burger. Just slice an onion thinly, put a tablespoon or so of oil in the pan, set the heat to medium....


...and in 15-20 min you'll have caramelized onions!


Remove the mushrooms from the grill and fill with the pesto.


Top as you wish and serve!


Vegan rating: ⭐⭐⭐⭐⭐

Carnivore rating: N/A this time....husband hates mushrooms...:(


Kid rating: ⭐⭐⭐⭐

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