How To Make Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo
Meatless Mondays just got more interesting with this portobello mushroom burger recipe. The burgers are filled with mozzarella, peppers, & pesto mayo.
Serves:
Ingredients
- 2tbspjarred pesto,or homemade pesto
- 2tbsplight mayo
- 4portobello mushroom caps
- 2tbspbalsamic vinegar
- 1tbspsoy sauce,low sodium
- 1tbspolive oil
- 1½tspsteak seasoning,like Montreal Steak Grill Mates
- 4red onion,thick slices
- 4ozmozzarella,fresh sliced thin
- 1red pepper,(roasted, jarred or homemade) sliced
- 4whole wheat buns,low calorie
Instructions
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Combine mayo and pesto in a small bowl.
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In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
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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.
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Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
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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.
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Top the mushrooms with cheese during the last minute of cooking.
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While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
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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
- Calories: 324.82kcal
- Fat: 16.00g
- Saturated Fat: 5.12g
- Monounsaturated Fat: 5.14g
- Polyunsaturated Fat: 2.41g
- Carbohydrates: 35.72g
- Fiber: 5.79g
- Sugar: 10.68g
- Protein: 12.85g
- Cholesterol: 23.06mg
- Sodium: 721.20mg
- Calcium: 223.07mg
- Potassium: 378.42mg
- Iron: 2.42mg
- Vitamin A: 98.20µg
- Vitamin C: 47.68mg
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