Grilled Portobello Burger with Sun-Dried Tomato Pesto

INGREDIENTS

Portobello caps

  • 2 portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Sun-dried tomato pesto

  • 1 clove garlic
  • 1 cup destemmed kale leaves
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt

Other

  • burger buns
  • caramelized onions
  • avocado slices
  • lettuce
  • sliced tomatoes

Remove the stems from the mushrooms and discard (or save for another use). With a small spoon, scrape out discard the black gills and rinse the caps.

In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, tossing them every 15 minutes.

Meanwhile, make the sun-dried tomato pesto by combining all the ingredients plus 2 tablespoons of water in a food processor. Process until smooth.

Preheat a grill pan or outdoor grill over medium-high heat. Grill the portobello caps for 4 to 5 minutes per side, until lightly charred.

Serve the caps on a toasted bun topped with the pesto, caramelized onions, avocado, lettuce, and tomato.

Sourced from:  Liddon, Angela.  “Grilled Portobello Burger.”  The Oh She Glows Cookbook.

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