Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo
Ingredients
- 2 tablespoons jarred or homemade pesto
- 2 tablespoons light mayo
- 4 portobello mushroom caps
- 2 tbsp balsamic vinegar
- 1 tbsp low sodium soy sauce
- 1 tablespoons olive oil
- 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
- 4 thick slices red onion
- 4 oz fresh mozzarella (sliced thin)
- 1 roasted red pepper (jarred or homemade sliced)
- 4 whole wheat low calorie buns (I used Martin)
Instructions
- 1
Combine mayo and pesto in a small bowl.
- 2
In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
- 3
Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
20 min - 4
Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- 5
Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
5 min - 6
Top the mushrooms with cheese during the last minute of cooking.
- 7
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
1 min - 8
To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.
Nutrition
Per serving (based on 4 servings)
