Pesto Portobello Mushroom Burger
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Melanie Pavlovic, Registered Dietitian for County Market
Minutes to Prepare/Cook: 25 Number of Servings: 4
For the Burger:
4 whole-wheat buns, lightly toasted (can be done in the oven at 350 degrees for about 4 min.)
4 medium sized portabella mushroom caps, stems cut level with mushroom (washed and dried with a paper towel)
1 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
teaspoon onion powder
teaspoon Italian seasoning
Black pepper, to taste
4 slices provolone cheese
of an avocado, sliced into 8 slices
4 tablespoons prepared basil pesto
4 tablespoons plain Greek yogurt
4 large tomato slices or (6 slices of cherry tomatoes on each burger)
8 baby spinach leaves
1. Place a large skillet over a burner on medium heat and preheat the oven broiler.
2. In a small bowl, whisk the olive oil, balsamic vinegar, garlic, onion powder, Italian seasoning, and black pepper. Mix well and then brush both sides of the mushroom caps with the oil and vinegar mixture (be sure to get some of the garlic onto the mushroom caps from the bowl.
3. Add any additional black pepper and/or seasonings to the mushroom caps and cook all 4 mushroom caps in the large skillet until they are tender and have darkened in color. (Approximately 8 minutes, flip halfway through).
4. Meanwhile, mix together the pesto & plain Greek yogurt in a small bowl until well blended.
5. Place toasted buns on a cookie sheet and spread some of the pesto mixture onto both of the insides of each bun. Then add a slice of provolone cheese on each of the toasted buns.
6. Place the Portobello mushrooms stem side up on top of the cheese and place some more pesto mixture on the inside of the mushrooms. Top each mushroom with 2 slices of avocado, 2 baby spinach leaves, and a tomato slice (or slices if using small tomatoes) and place the top of the bun on the burger.
7. Broil in the oven until the cheese has melted and the burger is nice and warm, 1-2 minutes.