Portobello Mushroom Burger
Juicy marinated mushrooms meld together with peppers, onions & mozzarella cheese. Basil mayonnaise finishes off this Portobello Mushroom Burger perfectly.
Servings 4 burgers
Ingredients
Portobello Mushrooms & Marinade
- 4 Portobello Mushrooms stems removed and gills scraped
- 1/4 cup avocado or olive oil
- 1/4 cup white wine vinegar
- 2 Tbs. lemon juice
- 2 Tbs. soy sauce
- 1 tsp kosher salt
- 1 red pepper chopped
- 1 small yellow onion chopped
- 4 rolls
- 1/2 cup shredded mozzarella cheese
- 2 Tbs. butter
Basil Mayonnaise
- 1/4 cup mayonnaise
- 1/2 cup fresh basil leaves
- 2 clove garlic
- 1/2 tsp salt
- 1/4 cup avocado or olive oil
- 1/4 cup parmesan
Instructions
Basil Mayonnaise
- In a food processor combine the mayonnaise, basil, garlic, and salt. While running, add oil through the top and blend until smooth.
- Take the ingredients from the processor and move them to another bowl. Add the rest of the ingredients and stir until combined.
- Cover and refrigerate. This will keep for around 3 days.
Portobello Mushrooms & Marinade
- Mix the marinade ingredients together. Oil, vinegar, salt, and lemon juice. Set aside.
- Prepare the mushrooms by cleaning them lightly with a damp cloth. Removing the stems and scraping the gills out.
- Place mushrooms in a dish and pour the marinade over them. Let it sit in the marinade at room temperature for 10 minutes.
- Add 2 Tbs. of butter in a pan, let it melt over medium/high heat then add the peppers and onions to the pan. Sautee for 5 minutes.
- Assemble the marinated mushrooms on a greased baking pan. With mushroom cup side up add onions and peppers. Top with mozzarella cheese.
- Cook at 425 degrees for 20-22 minutes.
- Smear the rolls of your choosing with pesto mayo. Add mushroom burger. Enjoy!