Portabella Burgers with Roasted Red Peppers and Pesto

2 hours 15 minutesServes 4


  • ¼ c balsamic vinegar
  • ¼ c extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tsp kosher salt
  • ¼ tsp crushed red pepper
  • 4 portabella mushroom caps
  • 2 tbsp pesto
  • 2 tbsp mayonnaise
  • 1 red bell pepper, halved and seeded
  • Nonstick cooking spray
  • Sprouts or watercress
  • 4 brioche buns


Combine first 5 ingredients in a large zip-top plastic bag; add mushrooms. Seal and marinate at room temperature for 2 hours, turning bag occasionally. Remove mushrooms from bag; discard marinade.

In a small bowl, combine pesto and mayonnaise. Cover and refrigerate until ready to use.

Prepare grill to medium heat.

Place pepper halves on grill rack coated with cooking spray; grill 15 minutes or until blackened, turning occasionally. Remove from grill, let cool and slice into strips.

Place mushrooms, gill-sides down, on grill rack coated with cooking spray; grill 4 minutes on each side. Place buns, cut-sides down, on grill rack coated with cooking spray; grill 30 seconds on each side or until toasted.

Spread 1 tbsp pesto mayo on bottom half of each bun followed by mushroom cap, a few slices of bell pepper and a heavy pinch of sprouts. Cover with top halves of buns and serve.

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