/ / / / / Pesto Portobello Mushroom Burger

Pesto Portobello Mushroom Burger

These delicious Portobello Mushroom Burgers are a delicious meatless dinner idea for summer days. If you are hosting a BBQ and need a vegetarian option these are packed with flavor from the marinated mushrooms to the pesto mayo.

a Portobello burger sits on torn piece of parchment paper in front of a Portobello burger on a plate with various bowls of pesto and basil and tomatoes on the vine around them

Portobello burgers are a fantastic vegetarian substitution for a burger.  Not only are they the same round shape but they also have a meaty texture. 

Also, mushrooms are a fantastic source of vitamins and minerals like fiber, potassium, vitamin D, and vitamin C and they are also low in calories. They also cook up really quickly which is another bonus. You can grill them outside during warmer months or pan fry them during cooler months.

These are really hearty and I love to serve them with sweet potato fries and a fruit salad. You could also serve these with some lemon pepper potato wedges for a peppy twist on fries and a light and fruity drink like this sangria mocktail or this hibiscus tea.

ingredients arranged in bowls and whole on a textured white background.
ingredients shown: olive oil, hamburger buns, Portobello mushrooms, balsamic vinegar, mayonnaise, tomato, onions, garlic, soy sauce, pecans, nutritional yeast, fresh basil, Worcestershire sauce, and spices

Ingredients

Shopping list

  • Portobello mushrooms
  • Hamburger buns
  • Onions
  • Tomato
  • Vegan mayonnaise or regular mayonnaise
  • Pecan nuts, walnuts or pine nuts
  • Fresh basil
  • Nutritional yeast (optional)
  • Garlic

Pine nuts are traditional for pesto but you can use many nuts like sliced almonds in place of the ones listed above.

Pantry staples

  • Balsamic vinegar
  • Soy sauce
  • Worcestershire sauce
  • Olive oil
  • Garlic powder
  • Smoked paprika
  • Salt

Other topping ideas

  • Roasted red peppers
  • Sun dried tomatoes
  • Gruyere cheese
  • Sriracha fry sauce instead of the pesto mayo

Other mushroom recipes you might like

How to make this

a 4 photo collage showing how to prep the mushrooms and the onions
top left: mushrooms sit in a pan as they are brushed on the underside with a pastry brush, top right: brushing the marinade on the top of the mushroom caps, bottom left: raw sliced onions sit in a pan, bottom right: golden brown caramelized onions in a pan
  • Prep your mushrooms by cleaning them. Then mix the marinade ingredients together and pour into a shallow dish. Brush the undersides and caps of the mushrooms with the marinade, if needed, and marinate for 30 minutes.
  • Meanwhile, prep your onions by thinly slicing them and placing them in a pan with a little olive oil.
  • Cook onions over medium heat for about 10 minutes until a light golden brown color.
4 photo collage of how to make the pesto mayo and assemble the burgers
top left: pesto ingredients sit in a tall glass jar, top right: a hand blender sits in a jar with pesto mayo, bottom left: hamburger patties are spread with pesto mayo and topped with grilled onions, bottom right: 2 assembled Portobello burgers sit on a wooden board
  • Make the pesto sauce in a blender, food processor, or in a tall jar with a hand blender.
  • Slice the tomatoes and then assemble the burgers.

Top Tips

Mushroom prep

Remove the stalk from the mushrooms with a knife. To clean the mushrooms, use a damp towel or paper towel to gently wipe them clean. Do NOT wash the mushrooms as they will soak up the water.

If desired, you can use a spoon to scrape the gills out from the underside of the mushroom. However, for this use, it is not necessary.

Cooked Portobello mushrooms sit cap side down in a black skillet

Picky eater tips

I know that mushrooms can be a hard one for many kids. If eating a whole burger made of mushrooms is not going to happen, you can finely chop mushrooms and add them to your regular hamburger patties.

As they grow accustomed to them, you can have chunkier pieces in the patty or have sliced mushrooms on the side that they can add as many as they want.

Remember, make little changes to dishes they already like and invite them to help you in the kitchen. Being a part of the process can encourage kids to try foods they would not have considered before.

See here for more tips on cooking with kids!

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Recipe

a Portobello burger sits on torn piece of parchment paper in front of a Portobello burger on a plate with various bowls of pesto and basil and tomatoes on the vine around them

Pesto Portobello Mushroom Burger

Portobellos are my favorite choice when going to BBQs or inviting some friends over. They are extremely delicious, juicy and adaptable to any kind of add-on that you can think of. Just get creative by adding different seasonings, vegetables or even some melted cheese.
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinade time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Main
Cuisine: American
Servings: 4 servings
Calories: 505kcal
Author: Jade Jones

Ingredients

  • 4 large Portobello mushrooms
  • 4 hamburgers rolls
  • 2 onions sliced
  • 1 large tomato sliced
  • 2 Tablespoons olive oil

Marinade

  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire sauce
  • ½ Tablespoon olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt

Pesto Mayonnaise

  • cup vegan mayonnaise
  • cup pecan nuts or walnuts or pine nuts
  • 1 cup packed fresh basil leaves
  • 1 Tablespoon nutritional yeast
  • 2 garlic cloves
  • ¼ teaspoon salt
  • 2 Tablespoons olive oil

Instructions

  • Prepare the Portobello mushrooms by removing the stalks and cleaning them with a damp towel.
  • Mix all the marinade ingredients together. Using a cooking brush, brush the mushrooms with the sauce on both sides. Let them marinate for 30 minutes.
  • Place onions in a large skillet with the 2 Tablespoons of olive oil, cook them at medium heat until golden brown. The onions will need between 10-15 minutes to be caramelized. Stir regularly; otherwise, it will burn.
  • To make the pesto mayonnaise, blend all the ingredients until smooth. You can use either a stick blender, regular blender, or food processor. Adjust salt to taste.
  • Cook the Portobellos cap side down in a heated skillet, grill or BBQ until tender. It will take about 8-10 minutes. Mushrooms should be tender when pressed in the center.
  • Assemble the burgers by layering pesto mayonnaise onto the bread, then the caramelized onions, a juicy Portobello, and a slice of tomato.

Notes

Remove the stalk from the mushrooms with a knife. To clean the mushrooms, use a damp towel or paper towel to gently wipe them clean. Do NOT wash the mushrooms as they will soak up the water.
If desired, you can use a spoon to scrape the gills out from the underside of the mushroom. However, for this use, it is not necessary.
Other topping ideas:
  • Roasted red peppers
  • Sun dried tomatoes
  • Gruyere cheese

Nutrition

Calories: 505kcal | Carbohydrates: 37g | Protein: 9g | Fat: 36g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 919mg | Potassium: 673mg | Fiber: 5g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 3mg
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8 Comments

  1. Portabellos are a perfect foil for so many “burger” toppings. What you’ve chosen sounds scrumptious.

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