Portobello mushroom burgers with pesto
Big roast portobello caps with melted vegan mozzarella, pesto and mayonnaise in a toasted bun. Juicy and rich, and ready in 25 minutes with barely any chopping.
- Time
- 25 min
- Serves
- 2
- Season
- Summer
Method
- Heat the oven to 220°C (200°C fan). Wipe the portobello mushrooms and take out the stalks. Crush the garlic and mix it with the olive oil, balsamic vinegar and a pinch of salt and black pepper.
- Rub the mixture over the mushrooms and sit them gill side up on a roasting tray. Roast for 15 minutes, until soft and juicy.
- Pour away any liquid that has pooled in the mushrooms. Tear the vegan mozzarella over them and roast for 3 minutes more, until melted.
- In the meantime, slice the tomatoes. Split the burger buns and toast the cut sides in the oven for the last 2 minutes, or in a dry pan.
- Spread the vegan mayonnaise on the bun bases and the vegan pesto on the lids.
- Stack 2 mushrooms in each bun with the tomato and a handful of rocket, and put the rest of the rocket on the side.
Tip Tip the pooled liquid out of the mushroom caps before adding the cheese, or the buns will go soggy. Any leftover rocket is fine in a sandwich.
Per portion
| Energy | 555 kcal |
| Protein | 12 g |
| Carbohydrate | 46 g |
| of which sugars | 10 g |
| Fat | 35 g |
| of which saturates | 9 g |
| Fibre | 6 g |
| Salt | 1.78 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- portobello mushroom4
- burger bun2
- vegan pesto40 g
- vegan mozzarella60 g
- rocket70 g
- tomatoes150 g
- garlic2 cloves
- vegan mayonnaise2 tbsp
- balsamic vinegar1 tbsp
- olive oil1 tbsp
