Prep 30 mins
Cook 13 mins
- 2 tablespoons extra virgin olive oil
- 4 large portabella mushroom caps
- McCormick's Montreal Brand steak seasoning
- 1⁄4 cup balsamic vinegar
- 1⁄2 lb fresh smoked mozzarella cheese, sliced
- 1 cup loosely packed basil leaves
- 1⁄2 cup fresh flat-leaf parsley
- 3 tablespoons capers
- 1⁄4 cup pignoli nut
- 1 garlic clove
- 1⁄2 lemon, juice of
- 1⁄4 cup extra virgin olive oil
- fresh ground black pepper
- 1⁄2 cup grated parmigiano-reggiano cheese or 1⁄2 cup romano cheese
- 4 hamburger buns
- 1⁄2 medium red onion, thinly sliced
- 4 leaves romaine lettuce or 4 leaves red leaf lettuce
- Heat a nonstick skillet over med-high heat; add in oil and mushroom caps.
- Season mushrooms with steak seasoning and saute 5 minutes on each side.
- Add in vinegar and coat the mushrooms in it.
- When the vinegar has evaporated, turn mushrooms cap side up and cover with sliced cheese.
- Turn off heat and cover pan with foil; let stand 2-3 minutes for cheese to melt.
- To make the sauce: add basil, parsley, capers, pignoli, garlic, and lemon juice in a food processor; pulse grind, until finely chopped and scrape into a bowl; stir in oil, salt, pepper, and cheese.
- Slather bun tops with green sauce; pile portobellos on bun bottoms and top with red onion slices and lettuce; cover with bun tops and serve.
I love these. My family went vegetarian 8 months ago and I have had a ball finding new things to cook. These burgers are outstanding. It is a pesto topped portobello with smokey cheese YUM. I used smoked muenster and it was devine. Thanks NurseDi for posting this
These burgers reminded me of warmer summer days when we ate them tonight. Both DH and I really liked this recipe and would have again. It's easy to make on a weeknight. While it was a little messy to eat, we didn't mind as we happily licked our fingers. Served with a black bean salad as we were a little short on side options. Thanks for posting!
This burger is absolutely amazing. We used a pre-made pesto that we like rather than the green sauce specified. We also used the montreal seasoning as a rub and "marinated" the mushrooms for about an hour prior to cooking and they came out quite well.