Pesto-Stuffed Portobello Burgers
- Total Time
- 30 minutes, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 4large portobello mushrooms (about 1¼ to 1½ pounds)
- 3tablespoons extra virgin olive oil (1 tablespoon for the pan)
- 1garlic clove, crushed
- 2tablespoons finely chopped basil
- 4heaped tablespoons pesto
- Salt
- Freshly ground pepper
- Hamburger buns for serving (optional)
Nutritional analysis per serving (4 servings)
212 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
- Step 2
Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.
Private Notes
Comments
Calories for the recipe are seriously undercounted. The olive oil itself would provide 180 calories per serving. The recipe is closer to 425/serving, if you don't use "heaping" tablespoons of pesto. Will go higher with the heaping tablespoons.
Have you ever thought to serve the pesto ingregents in small dishes and allow everyone to build a burger. That's a great way to cut the calories.
We use romaine as a wrap instead of a bun. Slice the mushroom. Shred lettuce and toss the basil with it. Roast garlic and serve to spread. Roast pine nuts, walnuts and others. Crack them and serve. Put cheese on the side.
Let them choose their own calories. It's good.
Made this for the second time - had no basil, so I used parsley and extra garlic... Spectacular.
I scooped out the chopped parsley and garlic until the last two minutes so it wouldn't burn; then threw it in with the pesto. Excellent and amazingly easy.
The cooking directions (timing) weee perfect on this. I skipped the marinade but cooked these as directed with pesto. I served with caramelized onions. So delicious! Will make again soon!
Made as printed for the burgers, but served with pickled red onions and avocado slices. Total hit for July 4!
Great with a salad and toasted sourdough bread in the place of a bun. Would try on the gas grill next time.