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.
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 minutes
4 large portabella mushrooms
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup sundried tomatoes (the kind packed in oil)
2 Tbsp extra virgin olive oil (I just take some from the jar of tomatoes)
1 whole canned artichoke heart, drained
1 cup packed basil leaves
1 Tbsp lemon juice
1/3 cup walnuts
4 hamburger buns
2 cups arugula
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.
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.
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.
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!