Grilled vegetable recipes: Here’s a delicious Portobello mushroom burger that even a meat lover would devour. It’s filled with grilled vegetables and a pesto sandwich spread.
My husband loves to grill everything, so when I told him I was craving a Portobello mushroom burger, he set to work on firing up the grill to get things ready. The great thing about Portobello mushrooms is that they’re spongy and can soak in some really great flavors. You can even marinate them in steak seasonings and they will actually take on a taste like one nice big slab of meat.
For this one, though, I kept things simple. I simply brushed the mushroom and slices of fresh squash with olive oil and seasoned it all with salt and pepper. Then I grilled them for just a few minutes until they were tender and filled with the smoky grill flavor I love.
Since this burger was all vegetables, I used a pesto spread to pull it all together. The Portobello mushroom burger was perfect as is, but you could melt a slice of swiss cheese to the top of the mushroom just before removing it from the grill if you wanted. For me, I think it’s already filled with enough wonderful flavors. All those grilled vegetables create one great tasting hearty burger. Here’s the details on how I make mine.
Portobello Mushroom Burger
Ingredients
4 Portobello mushroom caps, cleaned
2 yellow squash, sliced
2 zucchini, sliced
olive oil
salt and pepper
1/2 cup mayonnaise
1 Tablespoon pesto
baby arugula
4 brioche buns
Directions
Heat the grill to a medium-high heat.
Lightly toast the inside cut of the buns and set aside.
Brush the mushrooms, squash, and zucchini with olive oil and sprinkle with salt and pepper.
Grill until the grill marks form and the vegetables are softened. This takes about 8 to 10 minutes.
In a small bowl, combine the pesto with the mayonnaise and mix until well blended.
Spread the pesto mixture on the inside of each bun slice.
Top the bottom bun with arugula, squash and zucchini, and then a Portobello mushroom. Cover with the top of the bun. Enjoy!
Wait until you taste this Portobello Mushroom Burger-Delicious! Click To Tweet
Other Recipes You May Enjoy
- 4 portobello mushroom caps, cleaned
- 2 yellow squash, sliced
- 2 zucchini, sliced
- olive oil
- salt and pepper
- 1/2 cup mayonnaise
- 1 Tablespoon pesto
- baby arugula
- 4 brioche buns
- Heat the grill to a medium-high heat.
- Lightly toast the inside cut of the buns and set aside.
- Brush the mushrooms, squash, and zucchini with olive oil and sprinkle with salt and pepper.
- Grill until the grill marks form and the vegetables are softened. This takes about 8 to 10 minutes.
- In a small bowl, combine the pesto with the mayonnaise and mix until well blended.
- Spread the pesto mixture on the inside of each bun slice.
- Top the bottom bun with arugula, squash and zucchini, and then a portobello mushroom. Cover with the top of the bun. Enjoy!