Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo
"Discover the simplicity of crafting a delicious Portobello Mushroom Burger, topped with gooey Mozzarella, vibrant Roasted Peppers, and a zesty Pesto Mayo. This recipe makes it incredibly easy to enjoy a satisfying and flavorful burger that’s sure to impress."
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Ingredients
- 2 tablespoons jarred or homemade pesto
- 2 tablespoons light mayo
- 1 tablespoons olive oil
- 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 oz fresh mozzarella
- 1 roasted red pepper
- 4 whole wheat low calorie buns
- 1 tbsp low sodium soy sauce
- 2 tbsp balsamic vinegar
- 4 portobello mushroom caps
Instructions
- 1
In a small mixing bowl, blend together the mayonnaise and pesto until well incorporated.
- 2
In a large mixing bowl, whisk together the vinegar, soy sauce, oil, and Montreal steak seasoning until combined.
- 3
Add the portobello mushroom caps to the bowl, ensuring they are well coated with the marinade. Allow them to marinate at room temperature for 20 to 30 minutes, occasionally turning them to ensure even coverage.
- 4
Preheat your grill or indoor grill pan to medium heat. Once heated, lightly oil the grate or apply a cooking spray to the grill pan.
- 5
Arrange the marinated mushrooms on the grill, saving the remaining marinade for basting. Grill for 5 to 7 minutes on each side, or until they are tender, basting with the marinade frequently.
- 6
During the final minute of grilling, place slices of mozzarella cheese on top of the mushrooms to melt.
- 7
While the mushrooms are grilling, cook the onions for about 1 minute on each side and toast the burger buns until they are golden brown.
- 8
To assemble, spread pesto onto the toasted buns, then add the grilled portobello mushrooms, and finish with the grilled onions and roasted peppers on top.