Description
This Portobello Mushroom Burger with Mozzarella, Roasted Peppers, and Pesto Mayo is a flavorful and satisfying vegetarian burger option that is perfect for grilling season. Juicy portobello mushrooms marinated in a savory sauce, grilled to perfection, and topped with creamy mozzarella, sweet roasted peppers, and a zesty pesto mayo.
Ingredients
Units
Scale
Pesto Mayo:
- 2 tablespoons jarred or homemade pesto
- 2 tablespoons light mayo
Portobello Mushrooms:
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tablespoons olive oil
- 1–1/2 tsp steak seasoning like Montreal Steak Grill Mates
Additional Ingredients:
- 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
Instructions
- Pesto Mayo: Combine mayo and pesto in a small bowl.
- Marinating Mushrooms: 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.
- Grilling: Heat the grill or indoor grill pan over medium heat. Brush the grate with oil or lightly spray the grill pan. Grill the mushrooms for 5 to 7 minutes on each side, brushing with marinade frequently. Top with cheese during the last minute of cooking.
- Grilling Additional Ingredients: Grill the onions for about 1 minute on each side and toast the buns until golden.
- Assembling: Spread pesto mayo on the buns, place the grilled portobello mushrooms on the buns, and top with grilled onions and roasted peppers.
Nutrition
- Serving Size: 1 burger
