Portabello Mushroom Caprese Burger Recipe
This Portabello Mushroom Caprese Burger is a great burger option for meat eaters if you are doing a vegetarian cookout and an all-time favorite vegetarian option.
Marinating the portabello with balsamic vinegar before grilling adds lots of flavor. The of Caprese toppings of fresh mozzarella, tomato, and basil make this a satisfying vegetarian burger option.
One of my all-time favorites.
Caprese Portobello Mushroom Burger
This is by far my favorite vegetarian burger option. For the nonvegetarians in the crowd try adding a couple of slices of crispy bacon to add amazing flavor.
Use your favorite pesto or make this easy homemade pesto.
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 T fresh garlic finely minced
- 1 T fresh basil finely chopped
- 12 slices Roma tomatoes
- 12 leaves fresh basil
- salt and pepper
- 1/2 cup pesto sauce
- 6 portobello mushroom stem removed
- 6 Italian rolls
- 6 leaves romaine lettuce
- 6 oz part skim mozzarella cheese sliced thinly
Preheat grill to 400.
Mix EVOO, balsamic, minced garlic, and chopped basil.
Brush oil and vinegar mixture over portobello, season with salt and pepper to taste.
Let sit 10 minutes.
Spray or oil grill grates.
Cook portobellos over direct heat directly on the grates for about 2 to 3 minutes per side, until cooked through and tender but still firm and meaty.
Slice roll and heat on the grill
Spread pesto sauce on the bottom of each roll
Place portobello on the bottom of the roll.
Top portobello with 2 slices of fresh mozzarella, then 2 slices of Roma tomatoes and 2 basil leaves.
Add the top of the bun and serve hot.
Use your favorite pesto sauce or make an easy homemade pesto.
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