Portobello Mushroom Burger

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 portobello mushroom caps, cleaned
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon prepared pesto
  • 2 teaspoons coarse-grained mustard
  • 4 hamburger buns, split, buttered, and toasted
  • 1 cup baby arugula
  • 1 (12-ounce) jar roasted red peppers, drained
Directions

Preheat grill to medium-high heat.

Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.

In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mixture evenly over cut sides of buns. Divide arugula evenly over bottom halves of buns. Top each evenly with peppers. Place mushrooms caps over peppers. Cover with tops of buns.


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    Great recipe!! I don't have a grill so I cooked the portobellos in a cast Iron skillet covered with a glass lid. The only change I made was to add some soy sauce to the grills, When cooked the mushrooms had a smoked flavor as if they were cooked on a BBQ grill, they were incredable.
    WONDERFUL RECIPE. THANKS! PAULA FOR ALL YOUR GREAT RECIPES YOU HAVE GIVEN US OVER THE YEARS. I AM YOUR SUPPORTER. JUDY CHILDERS, SOUTH CAROLINA
    This recipe was exactly as promised! It's easy and full of flavor. The sauce is amazing. I didn't even have the roasted red peppers and didn't miss them. I used steamed butternut squash cubes for a side and it was like having a meat sandwich with potatoes. Thanks Paula!
    Great burger. I added pepperjack cheese and an onion slice. You'll love it!
    Just finished eating one of these and it was excellent! The sauce is superb and the juicy grilled portobello was perfect. We added mozzarella cheese. Devine!
    very tasty, and easy!
    Sooo good! First time making a burger without the meat. I was afraid to serve it to my fiance, but he just about licked the plate clean. I served it on a multi-grain ciabatta roll. The sauce makes it.
    Simple recipe and full of flavor. Best portobello mushroom burger I've had so far.
    We had a few vegetarians friends over and everyone loved it. It's simple and delicious. I agree with everyone regarding the sauce, it's amazing. I used fresh home made pesto which brings it to a hole new level.
    Absolutely delicious! The sauce is amazing and the arugula is great tasting with this burger.  
    Instead of using a whole mushroom cap, I used the thick cut mushroom slices, same kind, and it was even better. This is a very good recipe!
    great and simple. The mayo sauce is wonderful
    Simple, but so delicious! I'm chronically ill, so easy recipes are a must for me. This recipe was so quick and easy, still packing so much flavor. I always love Paula's recipes,this is one of my favorites. To add to my delight, it's not as bad for you as a hamburger is. Will definitely make again, this weekend to be exact. Give this one a try!
    I made this yesterday, used kaiser rolls, less salt and my roasted peppers (used both red and yellow came from a jar where they were packed in olive oil,garlic and salt. I added less mustard and more pesto to the mayonnaise... absolutely delicious and certainly a keeper! Love your recipes, Paula.
    Extremely flavorful and juicy! I enjoyed this recipe very much. I made some substitutions. I also added Hawaiian bread buns to the recipe. I absolutely recommend this recipe.
    These taste like burgers!! The mayo, pesto, grainy mustard combo is excellent and could be used on a regular burger or other sandwiches. These really are yummy and have become a regular in my house. Try them! Paula never lets me down!!
    I didn't use the roasted pepper, but overall a pretty good quick and easy recipe.
    I am a vegetarian and I really enjoyed this burger. The first time I made it, I followed the directions exactly, except I left out the extra salt to be added to the mayo/pesto mixture. It would have been way too salty for my taste. The next time I made it, I left off the roasted red pepper and added a thin slice of red onion. I enjoyed this even more. The mayo/pesto mixture and the arugula really add a lot of flavor to this mushroom burger.
    We tried the recipe exactly as recommended, it was great! Very filling, and full of flavor. Paula **** You are great!
    This recipe is so good! Thanks Paula! I added a slice of pepper jack cheese, and it gave the burger an extra kick. I will definitely be making this burger throughout the summer!
    excellent, only I made it into a salad with the sauce on top.
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