Written by Chris
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.
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
COMBINE pesto and mayonnaise in medium bowl; stir well.
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.
SPREAD bottoms of each roll with about 2 tablespoons pesto mayo.
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!
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