Best 2 Portobello Burgers With Pesto Provolone And Roasted Peppers Recipes

Calling all veggie burger fans! These Portobello Burgers with Pesto, Provolone, and Roasted Peppers are about to become your new favorite indulgence. Featuring juicy portobello mushrooms as the star, these burgers pack a flavorful punch with a combination of tangy pesto, melted provolone cheese, and the smoky sweetness of roasted red peppers. Grilled to perfection, the portobello mushrooms provide a meaty texture that's complemented beautifully by the creamy pesto and the slightly salty, nutty flavor of provolone. Served on toasted buns and accompanied by roasted pepper strips, these burgers are a delightful symphony of flavors and textures that will satisfy even the most discerning palate. Get ready to impress your family and friends with this irresistible vegetarian dish!

Let's cook with our recipes!

PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella image

This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons (2 turns of the bottle in a slow stream) extra-virgin olive oil
1/8 cup (3 splashes) balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend (preferred brand: McCormick Montreal Steak Seasoning) or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Whole baby spinach leaves
Thinly sliced red onions
Onion and Garlic Yukon Gold Potato Chips, (preferred brand: Terra Chips)
Tomato and Onion Salad, recipe under this show number: TM1A04
Pasta Salad with Ricotta Salata and Broccolini, recipe under this show number: TM1A04

Steps:

Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.

PESTO-STUFFED PORTOBELLO BURGERS

Pesto-Stuffed Portobello Burgers image

Provided by Martha Rose Shulman

Categories dinner, easy, for two, lunch, quick, weekday, burgers, main course

Time 30m

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)
3 tablespoons extra virgin olive oil (1 tablespoon for the pan)
1 garlic clove, crushed
2 tablespoons finely chopped basil
4 heaped tablespoons pesto
Salt
Freshly ground pepper
Hamburger buns for serving (optional)

Steps:

Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Choose the right portobello mushrooms: Look for large, firm mushrooms with intact gills. Avoid any that are bruised or damaged.
Handle the mushrooms with care: Portobello mushrooms are delicate, so be gentle when handling them. Use a soft brush to clean them and avoid touching the gills.
Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, balsamic vinegar, garlic, and herbs will help to tenderize them and add flavor.
Cook the mushrooms properly: Portobello mushrooms can be cooked in a variety of ways, but the most common methods are grilling, roasting, or pan-frying. Cook the mushrooms until they are tender and slightly charred.
Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your burgers. Use fresh, flavorful ingredients whenever possible.
Don't be afraid to experiment: There are many ways to make portobello burgers. Feel free to experiment with different toppings and sauces to find your favorite combination.

Conclusion:

Portobello burgers are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great source of protein, fiber, and antioxidants. Portobello burgers are also a good option for people who are looking for a healthy and low-carb alternative to traditional beef burgers. With so many different ways to make them, there is sure to be a portobello burger recipe that everyone will love. So next time you are looking for a new and exciting burger recipe, give portobello burgers a try. You won't be disappointed!