Description
Smoky, juicy Portobello mushrooms are grilled to perfection and layered with fresh pesto, tomatoes, and crisp greens for a satisfying meatless burger experience.
Ingredients
Scale
- 4 large Portobello mushrooms, cleaned and stems removed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 burger buns, toasted
- 1/2 cup pesto
- 1 large tomato, sliced
- 1 cup mixed greens or lettuce
- 4 slices provolone or mozzarella cheese (optional)
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and pepper. Add mushrooms and coat evenly. Marinate for 20–30 minutes.
- Lightly oil the grill grates. Place mushrooms gill-side down and grill for 4–5 minutes per side until tender and charred.
- If using cheese, add a slice to each mushroom during the last minute of grilling and cover to melt.
- Toast the burger buns. Spread pesto on both sides of the buns.
- Assemble the burger with grilled mushroom, tomato slices, and mixed greens.
- Close the buns and serve immediately.
Notes
- Press mushrooms gently on the grill for better caramelization.
- Use firm, ripe tomatoes to prevent soggy buns.
- Add roasted red peppers or avocado for extra flair.
- Make it vegan by skipping cheese and using dairy-free pesto.
Nutrition
- Serving Size: 1 burger
- Calories: 340
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg