Ingredients
Units
Scale
Marinade:
- 4 large portobello mushroom caps
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- Few cracks of black pepper
- 1 tsp herbs de provencial
- 2–3 cloves garlic, crushed
Other:
- 2 hamburger buns
- 1/2 cup chopped roasted red peppers
- red onion, thinly sliced
- 2 cups of arugula
- 2 1/2 tbsps pesto
- 1/3 cup vegan mayo
Instructions
- Clean mushrooms and remove the stem. Pat dry and set aside.
- Add olive oil, balsamic vinegar, salt, pepper, herbs de provencial, and garlic together in a reusable bag allow the mushrooms to Marianne for at least 30 minutes to absorb the marinade.
- Preheat your grill or griddle to medium high heat, allowing your mushrooms to continue to marinate while the grill gets hot.
- Once the grill has been preheating for around 5-10 minutes, add mushrooms top side down and grill with the lid closed over medium high for approximately 3-4 minutes.
- Flip your mushrooms to the other side and grill for an additional 2-3 minutes until tender. Immediately remove from heat.
- In a small dish combine the pesto and vegan mayo.
- Assemble your burgers by spreading the pesto aioli on the top bun, garnish the mushrooms with the chopped roasted red peppers, arugula and red onion.
- Prep Time: 10 mins
- Cook Time: 5 mins
