Portabella Burgers with Roasted Red Peppers and Pesto

2 hours 15 minutesServes 4
portabella-burgers-recipe

Ingredients

  • ¼ c. balsamic vinegar
  • ¼ c. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • ¼ tsp. crushed red pepper
  • 4 portabella mushroom caps
  • 2 tbsp. pesto
  • 2 tbsp. mayonnaise
  • 1 red bell pepper, cut in half and seeds removed
  • Nonstick cooking spray
  • Sprouts or watercress
  • 4 brioche buns

Directions

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 tablespoon 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.