Pesto-Stuffed Portobello Mushroom Burgers

It’s been almost a month since I first prepared these vegetarian patties, and I’ve subsequently cooked them so often that I’ve lost count. Because they are juicy, simple, and highly gratifying, so they have become a regular part of my supper rotation.

After being marinated and grilled until soft and faintly charred, thick portobello mushroom caps (be sure to get huge ones!) are stacked over a preferred hamburger bun (swiped with pesto on both sides). And it was piled high with caramelized red onion, soft red pepper, and peppery arugula.

You will need a more vibrant color palette and interesting combinations of textures and flavors. This vegan sandwich has everything you could want and more.

Can You Eat the Portobello Mushroom’s Stem and Stem Cap?

The portobello mushroom’s bottom gills are delicious and safe to eat. For some dishes, such as filled portobello mushrooms, removing the gills to provide more room for the filling is essential; however, this step is optional when preparing mushroom burgers.

When grilling, how do you best prepare portobello mushrooms?

Making portobello mushroom burgers requires next to no preparation time. There are, in reality, only two of them.

1. Marinate. Toss the mushrooms in a simple pantry marinade, let them sit at room temperature for 30 minutes, and then serve. (While the mushrooms are marinating, you may cut the red onion into thin slices and rip apart the roasted red peppers.)
2. Grill. The mushrooms can be grilled on an outside grill or in a grill pan over high heat on the stove. The mushrooms, stem side up, should be examined until soft and grill marks appear regardless of your selected technique. To avoid burning the mushrooms, cook them in batches using a grill pan.

With Portobello Mushroom Burgers, What Goes Best?

Portobello mushroom burgers go well with any sides you usually have with hamburgers and sandwiches. Since the grill is hot, I recommend offering simple slaws and salads alongside grilled veggies. Start with these suggestions.

• Spicy Cabbage Slaw
• Creamy Miso-Ginger Dressing on Napa Cabbage and Kale Coleslaw.
• Wedges of Potato, Grilled
• Prepared on a Grilled Corn Cob
• Salad with grilled broccoli and radishes in a miso dressing with garlic
• Salsa de Tomate
• Salad à la Française
• Tomato, cucumber, and basil farro salad for the summer
• Avocado, Tomato, and Herb Salad

INGREDIENTS

• Two pieces of garlic
• About 4 inches in diameter and 3 ounces apiece, four giant portobello mushrooms
• Balsamic Vinegar, 2 Tablespoons
• One tablespoon of low-sodium soy sauce or tamari
• Two teaspoons butter
• A pinch of kosher salt
• Black pepper, freshly ground, 1/4 teaspoon
• One little red onion
• Approximately 3/4 cup roasted red peppers (four ounces).
• Mung bean oil
• 4 Buns for burgers
• Half a cup of homemade or store-bought pesto sauce may be used.
• Baby arugula, 1 ounce (1 cup) packed.

INSTRUCTIONS

1. Start by chopping up two garlic cloves. Take four large portobello mushrooms and trim off the stems, if necessary.
2. In a large resealable bag or sizeable shallow container, mix the garlic, two tablespoons balsamic vinegar, one tablespoon low-sodium soy sauce, one tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Mix in four giant portobello mushrooms. Wait 30 minutes at room temperature before serving. In the meantime, get the fixings ready.
3. Make circles about 1/4 inch thick out of 1 small red onion. Tear 4 ounces (or around 3/4 cup) of roasted red peppers into big pieces.

FIRST CHOICE: A GRILL PAN

1. Prepare a grill pan by heating it for 5 minutes over medium heat. Spread some vegetable oil over the pan. Cook the onions in a single layer for 2–3 minutes or until grill marks appear on the bottom. After 2 minutes, toss the onions and continue cooking until soft. Place on a serving dish or baking sheet. While that’s going on, take the mushrooms out of the marinade.
2. Apply more oil to the pan if necessary. Two mushrooms at a time, if necessary, should be placed in the pan stem-side up in a single layer. To get markings on the bottom, cook for about 4 minutes. Turn the meat over and continue cooking for another 4 minutes. Place on a platter or baking sheet and cover loosely with foil to keep warm while cooking the rest. Before adding the remaining mushrooms, brush the pan with oil again.
3. Grill 4 hamburger buns, cut side down, for 30 seconds to 1 minute per side or until toasted and lightly browned.

Outdoor grilling is Plan B

1. Fire up the grill in the backyard and set it to medium-high direct heat. If the grill grates are dirty, scrape them clean. Prepare the grill for cooking by wiping it down with vegetable oil with a paper towel.
2. Spread the onions out in a single layer on the grill. Cook for 2–3 minutes with the cover down to get grill marks on the bottom. Turn the onions over and continue grilling for another 2 minutes or until soft. Place on a serving dish or baking sheet. While that’s going on, take the mushrooms out of the marinade.
3. Arrange the mushrooms in a single layer, stem side up, on the grill. Grill for 4 minutes covered or until grill marks appear on the bottom. Turn the mushrooms over, cover the grill, and cook for another 3 to 4 minutes or until the mushrooms are soft.
4. Grill 4 hamburger buns, cut side down, for 30 seconds on each side, until toasted and lightly browned.
5. Evenly distribute 1/2 cup pesto (approximately one tablespoon of each bread half) on the sliced surfaces of the buns. Place a grilled mushroom on the bottom of each bun, stem side up. Place the grilled onion, roasted red pepper, and 1 cup of baby arugula on top of the mushrooms, then cover with the top bun.

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