Portobello Burgers with Pepita Pesto
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Simple, delicious portobello burgers with pepita pesto from The Love and Lemons Cookbook by Jeanine Donofrio and Jack Matthews.
Recipe Type:
Dinner
Makes: 4 servings
Ingredients
For the Pepita Pesto
- 2 cups cilantro
- 1/2 cup raw, hulled pepitas
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic , smashed, peeled, and chopped
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- drizzle of honey , optional
- sea salt and freshly ground black pepper to taste
For the Portobello Burgers
- 4 4-inch wide portobello mushrooms or 8 small ones
- extra-virgin olive oil , for drizzling
- balsamic vinegar , for drizzling
- tamari , for drizzling
- 4 hamburger buns or 8 slider buns, toasted
- 1 red onion, sliced thick and quick-pickled*
- 1/4 cup micro greens or young leafy greens
- freshly ground black pepper
Instructions
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To make the pesto, combine cilantro, pepitas, lemon juice, and cumin in the bowl of a food processor and pulse to combine. Drizzle in olive oil and honey (if using) and add salt and pepper to taste. Pesto will keep well covered in the fridge for 3 days.
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To make burgers, heat a grill or grill pan to medium heat.
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Prepare mushrooms by removing stems and cleaning caps with a damp cloth or paper towel. Place mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
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Place mushrooms, gill side down, on grill or grill pan. Cook 5 - 7 minutes per side, or until mushrooms are tender.
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Place mushrooms on toasted buns and top each with quick-pickled onions, greens, and a generous slather of pepita pesto.
Recipe Notes
*Quick pickled red onion recipe here.