Meatless Monday: Grilled Portobello Burgers with Pesto Mayo

Written by Chris

Grilled Portobello Burgers with Pesto Mayo recipe

Portobello mushrooms have been called the steak of the vegetarian world because of their hearty flavor and texture. Like many, I enjoy a good burger but recently have been trying to reduce meat consumption in our household. Eating less meat is a great way to control food costs and get more variety in your diet. One portobello mushroom has about 30 calories and no fat or cholesterol – compare that to a traditional burger.

When looking for burger-style portobello mushrooms, look for smoother and firmer caps without any slimy wet patches. After you bring them home, cook them right away or store them loosely inside a closed paper bag in the refrigerator for up to 7 days.

Wine pairing: Meaty mushrooms pair best with meaty wines. Portobello burgers need bold flavor to bring out their best, so serve them with a pinot noir, sangiovese or syrah/shiraz.

Grilled Portobello Burgers with Pesto Mayo recipe

Grilled Portobello Burgers with Pesto Mayo

Ingredients for 6 servings:

  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil (reduced-fat pesto works great too!)
  • 2 tablespoons reduced-fat mayonnaise
  • 6 large portobello mushroom caps, stems trimmed or removed
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 6 slices provolone cheese (optional)
  • 6 whole-wheat rolls, split open
  • Thinly sliced red onions
  • Roasted red peppers
  • 2 cups arugula leaves

Directions:

COMBINE pesto and mayonnaise in medium bowl; stir well.

Grilled Portobello Burgers with Pesto Mayo recipe

PREHEAT grill to medium-high. Brush both sides of portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and top with cheese (cheese isn’t required, but really complements the Portobello!). Toast cut sides of rolls on grill just until light golden; remove.

Grilled Portobello Burgers with Pesto Mayo recipe

SPREAD bottoms of each roll with about 2 tablespoons pesto mayo.

Grilled Portobello Burgers with Pesto Mayo recipe

TOP with mushroom, red onion, roasted red pepper and small handful of arugula. Top with top of roll. Ahh, now you are ready to dig in!

Check back soon for more delicious recipes. Oh, and remember to enter our Pie Recipe Contest (worth $1,000) before June 30!

Links:

Related recipes – make it a meal:

Tuscan Tortellini & Melon Salad recipe
Tuscan Tortellini & Melon Salad
Dark Chocolate Cherry Fudge recipe
Dark Chocolate Cherry Fudge

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4 Comments

  1. Posted June 8, 2011 at 12:14 pm | Permalink | Reply

    I looooooove this idea so much….always looking for meatless meals! Thanks for sharing!

  2. FlyinFood
    Posted June 8, 2011 at 5:38 pm | Permalink | Reply

    Now this is an all out veggie burger. I can’t practically taste that pesto mayo combines with grilled mushrooms. Awesome post with great pictures!

  3. Posted June 9, 2011 at 1:39 am | Permalink | Reply

    omg yum, nothing i love more than a portobello burger!!! pesto mayo yum!!!

  4. Posted June 9, 2011 at 10:08 am | Permalink | Reply

    Perfect for a nice summer BBQ!
    – Brittany

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