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Juicy Grilled Portobello Mushroom Burgers with Easy Homemade Pesto

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These juicy grilled portobello mushroom burgers are tender, smoky, and topped with a vibrant homemade basil pesto. Perfect for quick weeknight dinners or casual weekend hangouts, this recipe is flavorful, easy, and customizable.

Ingredients

Scale
  • 4 large portobello mushroom caps, cleaned and stems removed
  • 3 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, finely minced
  • Salt and freshly cracked black pepper, to taste
  • 1 cup packed fresh basil leaves
  • 1/4 cup toasted pine nuts (or walnuts as a substitute)
  • 1/3 cup grated Parmesan cheese (omit or use nutritional yeast for vegan option)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon unsalted butter, softened (optional)
  • 4 sturdy burger buns (sourdough or brioche; gluten-free buns can be used)
  • Optional toppings: sliced tomatoes, fresh arugula, caramelized onions, melted provolone cheese

Instructions

  1. Clean and marinate the mushrooms: Wipe portobello caps gently with a damp cloth. In a bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of mushrooms with marinade and let sit for 10 minutes.
  2. Make the pesto: In a food processor, combine basil, toasted pine nuts, Parmesan, minced garlic, lemon juice, and 1 tablespoon olive oil (add softened butter if using). Pulse until smooth but slightly textured. Season with salt and pepper. Add olive oil or water to loosen if needed.
  3. Preheat grill or grill pan to medium-high heat (about 5 minutes).
  4. Grill mushrooms: Place mushrooms cap side down on grill. Cook 4-5 minutes, flip, and grill other side 4-5 minutes until tender with grill marks. Reduce heat if mushrooms shrink too fast.
  5. Toast buns: Lightly butter buns and toast on grill or pan until golden and crisp, about 2-3 minutes.
  6. Assemble burgers: Spread pesto on bottom bun, add grilled portobello, top with optional sliced tomato, arugula, or cheese. Crown with top bun and press gently.
  7. Serve immediately while hot.

Notes

Marinate mushrooms up to 30 minutes for more flavor. Avoid overcrowding the grill to ensure proper searing. Use a meat thermometer to check mushrooms are tender at 140°F (60°C). Make pesto ahead and bring to room temperature before serving. For vegan pesto, omit Parmesan and butter and use nutritional yeast. For nut-free pesto, substitute pine nuts with sunflower or pumpkin seeds. If no grill is available, roast mushrooms at 425°F (220°C) for 15-20 minutes, flipping halfway.

Nutrition

Keywords: portobello mushroom burger, grilled mushroom burger, homemade pesto, vegetarian burger, easy weeknight dinner, plant-based burger, gluten-free burger option

Find it online: https://blipflavor.com/juicy-grilled-portobello-mushroom-burgers-recipe-easy-homemade-pesto/