Tweaks and cautionary tales – Portobello Burger
- Make the roasted peppers and pesto from scratch. It’s not hard (I’ve included instructions) and it is extremely worth it.
How to make portobello burgers healthier
This is really healthy as it stands. Enjoy guilt free! Dump the bread (I did for the photos here) and increase the arugula to turn this into an amazing salad.
Nitty-Gritty – portobello burgers
- Learning Curve: none
- Pre-work: none required although the pesto and peppers can be made in advance.
- Vegetarian: yes
- Healthy: yes
- Freezes well: no
- 6 cups gently packed basil leaves
- ½ cup pine nuts or walnuts
- ½ cup grated parmesan cheese
- 1-2 garlic cloves
- ¼ teaspoon salt
- ¼-1/2 cup extra-virgin olive oil
- ¼ cup greek yogurt
- 4 ciabatta rolls, split horizontally
- 4 portobello mushrooms, stemmed, dark gills scraped out
- Olive oil
- Two large red peppers
- 1 cup arugula
- 4 slices provolone cheese
- For the peppers: Preheat oven to 500. Place the whole red peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers.
- For the pesto - Blend 3 cups basil with nuts, cheese, and garlic and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped. Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. . With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Continue blending until the pesto is uniform. Reserve ½ cup and freeze the rest.
- Stir ½ cup pesto and greek yogurt in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.