I saw these divine portobello mushrooms in the supermarket and I had to buy them so I could make burgers. I served them with pesto and a salad on the side for a perfect, summer inspired and clean meal. You can prepare a double batch so that you have some to grab later for a quick, pre-prepared meal. Just my style!

Clean Eating Portobello Burgers With Pea Pesto [Vegan]

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Serves

6

Cooking Time

15

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Ingredients

  • 6 portobello stems removed
  • 2 tablespoons extra virgin olive oil
  • sea ​​salt and freshly ground black pepper
Pepper Salad:
  • ½ medium onion, sliced
  • 3 peppers, I use three colors: yellow, red and orange
  • 2 tablespoons mild vinegar (white wine or champagne)
  • 4 tablespoons extra virgin olive oil
  • sea ​​salt and freshly ground black pepper
Pea pesto:
  • 1 cup peas (thawed or cooked if you use raw)
  • ⅓ cup nuts
  • 1 tablespoon lemon juice
  • 2-3 tablespoons of extra virgin olive oil
  • ⅓ cup parsley or basil
  • 1 clove garlic
  • dried chile de arbol * Optional
  • salt and pepper
To serve:
  • 6 hamburger buns (select gluten-free to keep the recipe free of gluten)
  • fresh spinach
  • Dijon mustard
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Preparation

  1. Pre heat the oven to 400ºF degrees and prepare a baking sheet with parchment paper or silicone mat.
  2. Clean mushrooms by brushing them off with a paper towel and scrape out the stem if it is very large.
  3. Brush oil evenly over the mushrooms and put them on the tray, stem-side up. Sprinkle with salt and pepper. Leave them to sit for 15-20 minutes, or until tender when you touch them.
  4. To make the salad, slice the onion and put it in a glass jar with vinegar and leave it there for a while while you slice the peppers.
  5. When all peppers are sliced, add them to the ​​onion and then toss them with olive oil. Add the salt and pepper.
  6. To make the pesto, just mix all ingredients in food processor. Check salt, adjusting to taste.
  7. To assemble the burgers, smear one side of the bun with dijon mustard and put pesto on the other side. Put a portobello, peppers salad and spinach and then dig in!
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