grilling season. If you love burgers but you’re trying to stay away
from red meat, you are gonna love this tasty recipe for thick and juicy
grilled Portobello mushroom burgers.
To make this
recipe even yummier, don’t skip on the basil-lemon pesto sauce that
will add a tangy zip to these already super-delicious sandwiches.
4 large Portobello mushroom heads (caps)
Whole grain bread or rolls
2 teaspoons extra virgin olive oil
Organic baby spinach leaves
Ingredients for Basil-Lemon Pesto Sauce:
2 cups loosely packed fresh basil leaves
1 teaspoon fresh lemon juice
2 cloves garlic, finely chopped
Sea salt, to taste
2 tablespoons extra virgin olive oil
the basil-lemon pesto sauce - combine basil, garlic, and salt in a food
processor or blender and process until finely chopped. Add extra virgin
olive oil and lemon juice. Process until smooth. Leftovers, if you’ve
got them, will keep in the refrigerator for up to 2 days.
To make the Portobello burgers -
each mushroom on rounded underside and rim with about half a teaspoon
of extra virgin olive oil, season with sea salt. Place the mushroom
heads, under sides down, on grill over medium-high heat. Grill for 3
minutes. Turn mushroom heads over and grill for another 3 to 4 minutes,
rotating each mushroom about half a turn after 2 minutes; until the
bottoms are browned nicely.
Brush whole grain roll with extra virgin olive oil and place on the grill during the last 1-2 minutes of cooking.
a grilled mushroom, under side up, on the bottom half of your whole
grain sandwich bread or roll. Fill each cap with about 3-4 teaspoons of
the basil-lemon pesto and top with organic baby spinach leaves.
Serve alone or with a mixed salad and balsamic vinaigrette.
Courtesy of Dr. Ben Kim