Portobello Mushroom Burger(Paula Deen)

Total Time
18mins
Prep 10 mins
Cook 8 mins

From Paula's Best Dishes-Chillin Out. YUM.

Ingredients Nutrition

  • 4 portobello mushroom caps, cleaned
  • 14 cup olive oil
  • salt & freshly ground black pepper
  • 12 cup mayonnaise
  • 1 tablespoon prepared pesto sauce
  • 2 teaspoons coarse grain mustard
  • 4 hamburger buns, split, buttered, and toasted
  • 1 cup baby arugula
  • 1 (12 ounce) jar roasted red peppers, drained

Directions

  1. Preheat grill to medium-high heat.
  2. Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
  3. In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns.
  4. Divide arugula evenly over bottom halves of buns.
  5. Top each evenly with peppers.
  6. Place mushrooms caps over peppers. Cover with tops of buns.
Most Helpful

5 5

Outstanding combination of flavors! Meatless Monday might be Mushroom Monday every week from now on. I used plain Greek yogurt instead of mayo and it was a very tasty sauce - would also make a good creamy salad dressing.

5 5

Yum!! Super tasty. Forgot to butter the buns and saved a few calories. These are really quick to prepared and so flavorful. Thanks for posting this delicious recipe.

5 5

Way better than any meat burger I've ever had! I think all the flavors come together nicely in this, but I think the "secret" ingredient is the method of grilling the portabellos - it gives them such a great taste. We also opted to grill one red pepper (for 2 burgers) instead of using jarred, and I would highly recommend that. I added less mustard for my taste. These made a delicious meal!