Pesto Portabello Burgers

SonjaMain Courses15 Comments


Pesto Portabello BurgersVeggie burgers might be the first thought for a meatless entrée when you’re firing up the grill, but if you’re looking for something to rival a big juicy burger, your best bet is actually a portabello mushroom. Yes, a big mushroom on a bun. A bit unexpected, but true.

Mushrooms are polarizing to some, but let me just say – portabellos are not the same as those slimy black bits in cream of mushroom soup (which made me wary of mushrooms for decades). No, these are juicy, savory, and totally delicious. I was wary of mushrooms for years until I met the portabello. Now, I can’t think of a better treat to throw on the grill. (And don’t worry if you don’t have a grill – a roasted portabello tastes just as good!)

We used some of our freshly made basil pesto and fresh tomatoes from the garden to build these “burgers”. We were pleasantly surprised at how easy they were to whip up, and even more impressed at the delicious meld of flavors (I believe the word “perfection” may have been mumbled between bites).

Give them a try – and let us know if you become a believer in the mushroom “burger”!

Pesto Portabello Burgers
Serves: 4
What You Need
  • 4 portabello mushroom caps
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons olive oil
  • Kosher salt
  • Fresh ground pepper
  • 4 slices provolone cheese
  • 4 ciabatta rolls
  • ¼ cup basil pesto (made in advance)
  • 1 tomato
  • 1 cup fresh arugula leaves
What To Do
  1. Preheat a grill to medium high.
  2. Remove the stems from the portabellos. In a small bowl, mix ¼ cup balsamic vinegar and ¼ cup olive oil. Place the mushrooms on a baking sheet. Using a brush. the front and back of each mushroom with the marinade. Sprinkle with kosher salt and pepper, and let sit for 15 minutes.
  3. Place the mushrooms on grill (or in a grill pan) and cook about 5 minutes per side, until juicy. In the last minute, place provolone cheese slices on top of each mushroom and grill until melted, then remove from the grill. Brush the cibatta rolls with olive oil and place them on the grill until toasted.
  4. Slice the tomato, and de-strem the arugula.
  5. Place each grilled portabello cap on half of a roll. Top with a spoonful of pesto, a tomato slice, a handful of arugula, and the other half of the roll.

15 Comments on “Pesto Portabello Burgers”

  1. Simone

    I love mushrooms in general (no not the ones in and portobellos in particular. They’re so versatile and delicious. Never tried a burger before but it looks fabulous!

  2. Genevieve

    I totally agree – I’ve always been iffy about mushrooms, but I recently tried portobellos and really liked them! They are definitely a good “meaty” vegetarian option for the BBQ. I haven’t tried them with pesto though – that sounds really good!

  3. Val

    I find mushrooms to be a fantastic meat substitute. They are beefy and flavourful. When I travelled around Asia I noticed that mushrooms were used all the time in vegetarian dishes particularly in imitation meat dishes which proved to be very convincing.

    So I completely understand how portabello burgers a good substitute for the real thing!

  4. Meg - 18 Preston

    We LOVE Portabello burgers and make ours a very similar way. (yay for a freezer of pesto ready to go!) I also find myself ordering them in restaurants often – they are a must try.
    This week we’re trying portabellos as a base for mini pizzas!

  5. Kathy

    Yum! Just made these…absolutely delicious and super easy!!! love the pesto and tomato combination. So good! Thanks so much for sharing the recipe!

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