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Portabella Burgers with Sundried Tomato Pesto

Portabella Burgers with Sundried Tomato Pesto - the epitome of vegetarian summer grilling! | mycaliforniaroots.com | #easy #bbq #vegan #recipe

A simple dish with complex flavors, easy enough for a summer weeknight! Balsamic marinated portabella mushrooms and a tangy sundried tomato pesto with artichoke hearts will make your taste buds sing.

Ingredients

Instructions

  1. Place the mushrooms in a large zip-top bag and add the balsamic vinegar and 1/4 cup olive oil. Seal the bag and gently toss around a bit, then let marinate for 20-30 minutes, tossing every now and then.
  2. While the mushrooms marinate, place the remaining ingredients in a food processor and pulse until it comes together into a course pesto. I tend to like it chunky, but go ahead and puree it if you prefer it smooth.
  3. Preheat the grill and cook the caps on medium-high for 4-5 minutes each side, until they just start to char. When they are just about finished, toast the buns on a higher rack until they are a light golden brown.
  4. Spread a quarter of the pesto on one half of each bun, then add a handful of arugula and a portabella. Serve with a small side salad, and enjoy!