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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