Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw

A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  medium-large portabella mushrooms (stalks removed)
• 2  garlic cloves, peeled
• 1  teaspoon thyme leaves
• 2  tablespoons  balsamic vinegar
• 1  teaspoon olive oil
• 4  buns (for burgers)

• For the Herbed Ricotta

• 1  tablespoon pesto sauce
• 1⁄4 cup ricotta cheese

• For the Arugula Slaw

• 2  cups arugula
• 1  tablespoon  balsamic vinegar
• 2  tablespoons  reduced-calorie mayonnaise
• 2  scallions, shredded
• 1  small carrot, peeled and julienned
• 1  tablespoon honey

Directions

1. Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
2. Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
3. Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
4. Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
5. Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.