Description
Enjoy a delicious and satisfying Portobello Mushroom Burger with Mozzarella, Roasted Peppers, and Pesto Mayo. This vegetarian burger is packed with flavor and perfect for a meatless meal.
Ingredients
Units
Scale
Pesto Mayo:
- 2 tablespoons jarred or homemade pesto
- 2 tablespoons light mayo
Portobello Mushroom Burger:
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tablespoon olive oil
- 1–1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 oz fresh mozzarella (sliced thin)
- 1 roasted red pepper (jarred or homemade sliced)
- 4 whole wheat low calorie buns (I used Martin)
Instructions
- Pesto Mayo: Combine mayo and pesto in a small bowl.
- Portobello Mushroom Burger: 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
- Serving Size: 1 burger
- Calories: 229 kcal
- Sugar: 9 g
- Sodium: 745 mg
- Fat: 9.5 g
- Saturated Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 11.5 g
- Cholesterol: 0.5 mg
