Portobello burger with mozzarella and pesto

Based on 8 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-6+
portobello mushrooms
burger buns
125 g mozzarella
1 clove garlic
6 tbsp white wine vinegar
6 tbsp olive oil (divided)
2 tbsp honey
1 tsp dried oregano
30 g pine nuts
20 g basil
120 g jarred sun-dried tomatoes
red bell pepper
red onions
avocado
2 tbsp sugar
80 g arugula
salt
pepper
Metric
Imperial

Utensils

  • baking dish
  • paring knife
  • bowl
  • cutting board
  • knife
  • frying pan
  • food processor
  • grill pan

Nutrition per serving

Cal
554
Protein
17 g
Fat
30 g
Carb
52 g
  • Step 1/5

    Clean portobello mushrooms, if needed. Remove stems with a paring knife and lay the mushrooms skin-side down in a baking dish. Peel and mince garlic, and add to a bowl with white wine vinegar, a portion of the olive oil, honey, oregano, salt, and pepper. Mix well to combine. Pour mixture over the mushrooms and let marinate for approx. 1 hr. in the fridge.
    • portobello mushrooms
    • 1 clove garlic
    • 6 tbsp white wine vinegar
    • 3 tbsp olive oil
    • 2 tbsp honey
    • 1 tsp dried oregano
    • salt
    • pepper
    • baking dish
    • paring knife
    • bowl
    • cutting board
    • knife

    Clean portobello mushrooms, if needed. Remove stems with a paring knife and lay the mushrooms skin-side down in a baking dish. Peel and mince garlic, and add to a bowl with white wine vinegar, a portion of the olive oil, honey, oregano, salt, and pepper. Mix well to combine. Pour mixture over the mushrooms and let marinate for approx. 1 hr. in the fridge.

  • Step 2/5

    Meanwhile, toast pine nuts in a frying pan and set aside in a bowl. Pluck basil leaves from the stem and place in food processor. Add drained sun-dried tomatoes, toasted pine nuts, a portion of the olive oil, salt, and pepper. Blend to a paste and set pesto aside.
    • 30 g pine nuts
    • 20 g basil
    • 120 g jarred sun-dried tomatoes
    • 2 tbsp olive oil
    • salt
    • pepper
    • frying pan
    • food processor
    • bowl

    Meanwhile, toast pine nuts in a frying pan and set aside in a bowl. Pluck basil leaves from the stem and place in food processor. Add drained sun-dried tomatoes, toasted pine nuts, a portion of the olive oil, salt, and pepper. Blend to a paste and set pesto aside.

  • Step 3/5

    Slice mozzarella. Wash bell pepper and remove the end and the entire inner, then slice into rings. Peel and halve onions. Halve avocado and remove the pit. Scoop out the flesh and slice. Heat the remaining olive oil in the same frying pan used to toast the pine nuts over medium-high heat and sauté onions for approx. 2 min. Sprinkle with sugar and let caramelize for approx. 2 min. more. Season with salt and toss.
    • 125 g mozzarella
    • red bell pepper
    • red onions
    • avocado
    • 1 tbsp olive oil
    • 2 tbsp sugar
    • salt
    • cutting board
    • knife

    Slice mozzarella. Wash bell pepper and remove the end and the entire inner, then slice into rings. Peel and halve onions. Halve avocado and remove the pit. Scoop out the flesh and slice. Heat the remaining olive oil in the same frying pan used to toast the pine nuts over medium-high heat and sauté onions for approx. 2 min. Sprinkle with sugar and let caramelize for approx. 2 min. more. Season with salt and toss.

  • Step 4/5

    Heat grill pan over medium-high heat and toast burger buns. Remove from pan and set aside. Place mushrooms skin-side up in the pan and sear for approx. 2 min. Flip, and place mozzarella slices on top. Fry for approx. 2 min. more.
    • burger buns
    • grill pan

    Heat grill pan over medium-high heat and toast burger buns. Remove from pan and set aside. Place mushrooms skin-side up in the pan and sear for approx. 2 min. Flip, and place mozzarella slices on top. Fry for approx. 2 min. more.

  • Step 5/5

    Spread pesto onto both sides of the burger buns. Top the bottom bun with arugula, portobello mushrooms with mozzarella, bell pepper rings, avocado slices, and onion. Cover with the top bun and enjoy!
    • 80 g arugula

    Spread pesto onto both sides of the burger buns. Top the bottom bun with arugula, portobello mushrooms with mozzarella, bell pepper rings, avocado slices, and onion. Cover with the top bun and enjoy!