Portobello Burgers with Pesto Mayo Recipe

Name: Portobello Burgers with Pesto Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Portobello Mushrooms, Stems Cut Off Flush With Base Of Cap; 1/4 cups Store-bought Pesto (I Used Bertolli); 1/4 cups Real Canola Mayonnaise; 4 Sweet Onion Rolls (I Used Our Local Deli Brand); Lettuce Leaves; Tomatoes, Sliced; Onioin, Sliced; 1/2 cups Balsamic Vinegar; 2 Tablespoons Hoisin Sauce; 2 Tablespoons Olive Oil; 1 Tablespoon Packed Brown Sugar; 4 cloves Garlic, Minced; 2 teaspoons Fresh Thyme Leaves, Minced; 1 teaspoon Freshly Ground Pepper; 1/2 teaspoons Ground Sea Salt

Servings: persons

4 Portobello Mushrooms, Stems Cut Off Flush With Base Of Cap
1/4 cups Store-bought Pesto (I Used Bertolli)
1/4 cups Real Canola Mayonnaise
4 Sweet Onion Rolls (I Used Our Local Deli Brand)
Lettuce Leaves
Tomatoes, Sliced
Onioin, Sliced
1/2 cups Balsamic Vinegar
2 Tablespoons Hoisin Sauce
2 Tablespoons Olive Oil
1 Tablespoon Packed Brown Sugar
4 cloves Garlic, Minced
2 teaspoons Fresh Thyme Leaves, Minced
1 teaspoon Freshly Ground Pepper
1/2 teaspoons Ground Sea Salt

1
Remove stems from mushroom caps and wipe caps clean with a clean damp kitchen towel.
2
Place caps onto a large baking sheet with sides.
3
Combine all marinade ingredients in a jar with a tight-fitting lid.
4
Screw the lid on tight and shake until mixture is thoroughly combined.
5
Pour marinade over all prepared mushrooms on the baking sheet.
6
Cover loosely with plastic wrap and let marinate for at least 30 minutes, turning every 10 minutes.
7
Stir pesto and mayonnaise in small bowl to blend; set aside.
8
Preheat grill or barbecue to medium-high heat.
9
Place mushrooms on the preheated grill, rounded side up for about 4 minutes.
10
Turn mushrooms over.
11
Cover and grill until mushrooms are tender, about 4 to 6 more minutes.
12
Place buns open face down onto the grill to warm and toast.
13
Place 1 slice of cheese on top of each mushroom and cover until melted.
14
Serve immediately.
15
Slather each roll with pesto mayonnaise and place 1 mushroom on each roll bottom.
16
Top each with lettuce, tomato and onion.
17
Press roll tops over and serve.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 Portobello Mushrooms, Stems Cut Off Flush With Base Of Cap, 1/4 cups Store-bought Pesto (I Used Bertolli), 1/4 cups Real Canola Mayonnaise, 4 Sweet Onion Rolls (I Used Our Local Deli Brand), and more.

Yes, Portobello Burgers with Pesto Mayo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Burgers with Pesto Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions