Veganism

Grilled Portobello Burger with Kale Pesto

The area that I’m moving to in Dublin is called Portobello, so I figured it was only fitting I serve portobello mushroom burgers at my going away BBQ! This was my first time making portobello burgers. I used a recipe from Oh She Glows, and it did not disappoint!

Grilled Portobello Burger with Kale Pesto

Portobello Mushrooms

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. + 1½ tsp. fresh lemon juice
  • Zest of 1 lemon
  • 1 clove garlic—minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 4 portobello mushrooms—stems removed

Add the marinade ingredients (olive oil to black pepper) in a large bowl and whisk to combine. Add the mushrooms and let marinate for 30-60 minutes, flipping the mushrooms every 10 minutes or so.

To cook the mushrooms, grill on a BBQ for 5-7 minutes on each side.

Kale Pesto 

  • 1 cup packed destemmed kale
  • ¼ cup sundried tomatoes 
  • 1 clove garlic
  • ¼ tsp. salt
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. water + more, if necessary

Combine all ingredients in a food processor and pulse until well chopped.

Serve the mushrooms on whole grain buns, with plenty of pesto, kale leaves, sliced tomato, sliced avocado and red onion. Enjoy!

 

 

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