A juicy portabella burger topped with provolone cheese, sautéed balsamic-glazed red onion, and a delicious red pepper pesto mayo.
Grilled Portobello Burgers
Author:
Mushrooms Canada
SERVES:
4
Prep Time:
10 min
Cook Time:
25 min
Ingredients :
3 tbsp oil, divided
1 medium red onion, thinly sliced
1 tsp balsamic vinegar
2 tbsp mayonnaise
1 tbsp red pepper pesto
4 large portobello mushrooms, stems removed
4 slices provolone cheese
4 burger buns
Optional Toppings: Fresh arugula or baby spinach
Directions :
Step 1. Heat 1½ tbsp oil in a large nonstick skillet over medium-high heat. Add sliced onions; cook, stirring occasionally, until onions are softened and translucent, about 7 minutes. Add balsamic vinegar; cook, stirring for 1 minute. Remove from heat and set aside.
Step 2. In a small bowl, whisk together mayonnaise and pesto; set aside.
Step 3. Place portabella mushrooms on a plate, brush tops and gills with remaining oil. Transfer to pre-heated grill, gill side down; cook 5-6 minutes. Flip and cook another 5-6 minutes.
Step 4. Top each portabella slice with cheese; allow cheese to melt, about 1-2 minutes. Remove from heat.
Step 5. To assemble, spread the bottom of each bun with pesto mayo. Top with grilled portabella, sautéed onions, and fresh arugula.
Tips :
- Skip the grill. The portabella mushrooms can also be baked in the oven. Place the mushrooms gill side up on a baking tray and cook in a 425°F oven for 15-20 minutes.
- Mix up the cheese! Try sliced cheddar, pepperjack, or Swiss. Crumbled cheeses like goat or blue cheese also work well.
- Toasting the buns adds a nice crispness to this burger.
