Summer is rapidly approaching, which means it is time for all of us to pretend to start eating better! As beach season draws near, the only thing that has grown larger than our waistline is the jealousy we feel towards the chiseled beachbodies strutting around like divinely ordained reminders of how many cheeseburgers we’ve eaten since last year. However, if you are going to make a vain attempt to magically shed 50 pounds before dipping in the water, this Portabella Mushroom Burger with Pesto and Arugula is a delicious way to start!
Will one bite of my Portabella Mushroom Burger with Pesto and Arugula melt away the layer of “culinary memories” you have so painstakingly packed around your waist? Not likely. But it will fill you with a fleeting sense of smugness knowing you can eat healthy too!
A juicy portabella mushroom is marinated to enhance its meaty flavor, ensuring you won’t even miss the greasy burger it is replacing! It is then topped with melted provolone cheese and the bold flavors of pesto mayo, red onion and arugula! This will be the freshest tasting burger you’ve ever craved!
I find the best way to marinate the mushrooms is in a gallon food storage bag, which you can stock up on from Amazon for dirt cheap. The reason why plastic bags work best is because you don’t need a deep pool of marinade to coat the entire mushroom, as you would with a plastic container. The flexible plastic bag will contour to the shape of its contents.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.
Portabella Mushroom Burger with Pesto Mayo and Arugula
- 4 Ciabatta Buns or Whole Wheat Hamburger Buns
- 4 Portabella Mushrooms stems and gills removed
- 4 slices Provolone Cheese
- Red Onion thinly sliced
- ¼ cup Olive oil salt, pepper,
- 2 teaspoon Worcestershire
- 1 clove Garlic minced
- Salt and Fresh Ground Pepper
- 2 tablespoon Pesto
- 2 tablespoon Mayo
- Combine the marinade and pour it into a food safe plastic bag along with the mushrooms. Let rest for 15 minutes or more, flipping occasionally to ensure even coverage.
- Place mushrooms in a pan on medium heat and grill cap side down, then flip, grilling ~3 minutes per side. (Time will vary depending on thickness)
- Place cheese on mushroom after flipping and cover the pan to help cheese melt.
- Mushrooms are done once they have shrunk in size and are tender all the way through.
- While mushrooms are grilling toast the inside of each bun.
- Place mushroom on bottom bun and top with onion slices, arugula and mayo pesto sauce.
- Serve immediately.
- Combine equal portions of mayo and pesto and stir.
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We've been looking for ways to eat more plant based foods to be healthy and to do what is right for the planet, but we still want something that is going to be yummy. These were perfect! Made them for the 2nd time tonight and they are delicious. Don't miss the meat at all. They are also SUPER simple to make. They are definitely becoming a staple in our house. Thank you for the great recipe.
LOVE IT, I’ve been making this recipe often for a few years now. It’s quite delicious, the only changes I make are using sliced Gouda instead of provolone, and I grill the onions.
Thanks for posting, this has become a staple for me
I am looking forward to trying your portabella mushroom burger recipe this wknd. I was browsing your blog & my hubby & I read about Basil & watched video, so many tears...We have been through that grief w/ 3 dogs & 2 cats, each time saying never again, but just as they were all rescues, our heart's & home is full w/ 4 dogs & 4 cats!- all of them have food names, so sorry for your loss, MaryBeth
This looks AMAZINGLY DELICIOUS, and I can't wait to try it!! I do have one question, however: do you have "any" idea as to how many calories this recipe would be per serving?
Thanks for your great recipe posts! I really enjoy following them and trying out new recipe ideas!
Fox Valley Foodie
I just went digging through the trash can, under the baby diapers and coffee grounds, to dig up the packaging for the ciabatta rolls, because I am dedicated like that! As best as I can determine, the portabella burgers in the pictures are 300 calories each. Thanks for reading!
So that includes the ciabatta rolls? You are AWESOME!! Making them TONIGHT -- can't WAIT! 😉 Have a wonderful day!
Fox Valley Foodie
Yep the ciabatta rolls I used were 140 calories each! And don't worry about the trash, it wasn't the only time I had to dig through it last week!
LMAO! Ok, my guilt is fading....
BTW, I just now read about Basil....and I have to say, I was brought to tears by your entry and video of her. She very much reminds me of our pittie, Stan, who we recently rescued from the NYACC. I am so sorry for your loss. She was a beautiful girl, and I know she knew she was loved, unconditionally. She was blessed to have you and your family. She may be gone physically, but her memory will remain with you forever. <3
Fox Valley Foodie
Thanks for the kind words. It has been over a year now but she is still very much missed, and always will be to some degree. My wife and I also previously had a rambunctious little pittie once upon a time, and though we recently got an amazing mastiff puppy, she is insistent that we get another pittie someday. At some point we will get a second dog and the next puppy will likely be another English Bulldog or a pit. However, one puppy is PLENTY right now!
Hi again, FVF (for lack of knowing your actual name!)! I wanted to let you know I made the Portabello Mushroom Burger with Pesto Mayo and Arugula last night, and both hubby and I LOVED it!! I had these HUGE mushrooms (only 2), which BARELY fit into a gallon-sized baggie, so I think they probably didn't get as marinated as I might have liked (even though they remained in the baggie for a good 1/2 hour), but they were still deliciously flavored. My only one issue was pan frying them, as they splattered all over my stove - much like bacon does! I was wondering.....what IF you put them on the grill? Not sure how they'd turn out, but I may try that next time. And YES - THERE WILL BE MANY MORE NEXT TIMES for this AWESOME recipe!!
Thanks again!! 🙂
Fox Valley Foodie
Holy cow, those do sound massive! Grilling should work wonderfully, the mushrooms will soak up the flavor of the smoke, bringing on a whole new layer of flavor! - Ben
P.S. - I am sorry you had to dig through the trash, just to answer my question! Ah, baby diapers....its been a LONG time since I had to deal with them! 😉