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Portobello Burgers With Green Sauce and Smoked Mozzarella

Rachael Ray

Ready In:
43mins
Serves:
Units:

ingredients

directions

  • 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.
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  1. Dr. Jenny
    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!
    Reply
  2. punkrock_mama
    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.
    Reply
  3. amie atwood
    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
    Reply
  4. ratherbeswimmin
    Rachael Ray
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