When I saw a package of large and perfect portobello mushrooms in the grocery store this morning, I had to buy them. Immediately I thought about a pesto mayo on a delicious fresh bun. A big juicy grilled portobello can be just as delicious as a burger if you do it right. This sandwich is tender, crunchy and packed with flavor from the cheese and pesto & red pepper mayo!
To all my meat-eaters out there, don’t doubt me. Give it a try, you won’t regret it. Beef burgers are hardly ever as tender as this mushroom burger!
Ingredients: (for two sandwiches)
- 2 large Portobello mushrooms
- 1/2 red onion, cut in thick slices for the grill
- 2 focaccia rolls (My grocery store was out of their multi-grain buns, use whatever bread you want- as long as its fresh)
- 1 cup mozzarella cheese
- 2 tbsp gorgonzola cheese (goat cheese would also be good!)
- Balsamic vinegar
- Olive oil
- Salt & Pepper
- Few leaves of lettuce
For the Mayo:
- 2 tbsp light mayo
- Olive oil
- 1 clove garlic
- Fresh basil
- Fresh parsley
- A few fresh chives
- Roasted red peppers (from a jar)
- Salt & Pepper
Directions:
- Marinate your mushrooms in balsamic vinegar, oil, salt & pepper for about 15 minutes. Turn on your grill or grill pan!
- In a small food processor add olive oil, basil, garlic, parsley, chives, roasted red peppers, salt & pepper. Blend all ingredients together. Remove and mix together with mayo. Set aside.
- Put your mushrooms and red onion on the grill. Grill on each side for a few minutes. You want the nice grill marks like you would get on a burger.
- Slice your rolls in half and put in the toaster. About half way through add the cheese so it melts nicely to the bread. When it comes out you can add the pesto to the other half. Lay a bead of lettuce down and get ready for the mushroom!
- Add your mushroom and onion to the burger.
Eat up and enjoy!!
Jewtalian's Recipes 