Introduction:
Welcome to the culinary delight of Vegan Portobello Burgers with Pesto Mayonnaise! Bursting with flavor and nutrition, this sumptuous dish combines the earthy richness of portobello mushrooms with the zesty kick of homemade pesto mayonnaise. Whether you’re a committed vegan or simply seeking a healthier, plant-based alternative to traditional burgers, this recipe promises to tantalize your taste buds and leave you craving more.
Ingredients:
For the Portobello Burgers:
4 large portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste
For the Pesto Mayonnaise:
1 cup fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup nutritional yeast
Juice of 1 lemon
1/2 cup vegan mayonnaise
Salt and black pepper to taste
For Serving:
4 whole grain burger buns
Optional toppings: lettuce, tomato, red onion, avocado
Instructions:
Prepare the Portobello Mushrooms:
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and discard.
In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper.
Place the cleaned mushrooms in a shallow dish and pour the marinade over them. Make sure each mushroom is well coated. Let them marinate for at least 30 minutes, flipping them halfway through.
Make the Pesto Mayonnaise:
In a food processor, combine fresh basil leaves, pine nuts, garlic, nutritional yeast, and lemon juice. Pulse until finely chopped.
Add vegan mayonnaise to the food processor and blend until smooth and creamy. Season with salt and black pepper to taste. Transfer the pesto mayonnaise to a bowl and set aside.
Grill the Portobello Mushrooms:
Preheat your grill or grill pan over medium heat. Once hot, place the marinated portobello mushrooms on the grill, gill side down.
Grill for 4-5 minutes on each side, or until the mushrooms are tender and slightly charred. Remove from the grill and set aside.
Assemble the Burgers:
Toast the whole grain burger buns on the grill for 1-2 minutes, until lightly golden brown.
Spread a generous amount of pesto mayonnaise on the bottom half of each bun.
Place a grilled portobello mushroom on top of the pesto mayonnaise.
Add your desired toppings such as lettuce, tomato, red onion, and avocado.
Top with the other half of the burger bun.
Serve and Enjoy:
Serve the Vegan Portobello Burgers with Pesto Mayonnaise immediately, while still warm.
Pair with your favorite side dishes such as sweet potato fries, salad, or coleslaw.
Enjoy the explosion of flavors and textures with each delightful bite!
Nutritional Information (per serving):
Calories: 350 kcal
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 400mg
Total Carbohydrates: 35g
Dietary Fiber: 7g
Sugars: 5g
Protein: 10g
Smart Weight Watchers (WW) Points: 10 points per serving
Indulge in the satisfaction of a gourmet vegan burger experience with our meticulously crafted Vegan Portobello Burgers with Pesto Mayonnaise recipe. Elevate your plant-based culinary repertoire and impress your friends and family with this delectable and nutritious dish. Whether enjoyed at a summer barbecue or cozy dinner at home, these burgers are sure to be a hit!