Portobello Mushroom Burgers with Kale & Walnut Sundried Tomato Pesto


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Clearly portobello mushrooms are the best things ever, since this is my second mushroom recipe in a row. They’re just GOOD. Like realllly good, which is why they keep making an appearance on my weekly meal plan. Big words for a girl that used to not like mushrooms.

I feel like every meal is my most favorite meal ever. Like THIS one. Do you ever feel that way? Well, I think it’s okay because that just means good food is a must on your list. And mine. Certainly not going to complain about that.

Portobello Mushroom Burgers with Kale & Walnut Sundried Tomato Pesto | Love.Bake.Read

Like my Portobello Mushroom Fajitas, it’s the marinade that makes these Portobello Mushrooms Burgers absolutely to-die-for. Oh, and the pesto, too! But more on that in a second. So, the marinade. It’s super simple and is made with mostly staple ingredients. I only had to buy lemons, kale, buns, and the portobellos for this recipe, since I already had everything else on-hand. Can’t beat that! The marinade is simply bursting with flavor—fresh lemon juice, lemon zest, dried oregano and basil…just, oh so good! Pop your mushrooms in the marinade and let ‘em soak up ALL that goodness.

Portobello Mushroom Burgers with Kale & Walnut Sundried Tomato Pesto | Love.Bake.Read

Now for the Kale & Walnut Sundried Tomato Pesto. That’s a big ‘ol mouthful for something so easy to make, but boy, oh boy, is it a winner. Sundried tomatoes are amazing little things—a fairly small amount gives such an intense flavor boost. The sundried tomatoes in combination with the lemon juice kick this pesto to a whole new level. It’s like a shock to your mouth, but in the BEST way possible. I want to put it on e.v.e.r.y.t.h.i.n.g.

Portobello Mushroom Burgers with Kale & Walnut Sundried Tomato Pesto | Love.Bake.Read

Feel free to top these burgers with whatever you’d like. We used kale leaves, tomatoes, and caramelized onions. Avocado would be a fantastic addition, but we didn’t have any ripe ones on-hand. Bummer. Whatever you do, add the caramelized onions…they are soooo worth it.

Serve these burgers with a side of fries and BOOM—the best meal ever (until your next BEST meal!). :)

Portobello Mushroom Burgers with Kale & Walnut Sundried Tomato Pesto

Yields 4 burgers

Ingredients

For the mushrooms

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. + 1½ tsp. fresh lemon juice
  • Zest of 1 lemon
  • 1 clove garlic—minced
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 4 portobello mushrooms—stems removed

For the pesto

  • ¼ cup sundried tomatoes in oil
  • 1 clove garlic
  • 1 cup packed destemmed kale
  • ¼ cup toasted chopped walnuts
  • Zest of 1 lemon
  • ¼ tsp. salt
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. water + more, if necessary

To assemble

Directions

For the mushrooms

To a large bowl, add the marinade ingredients (oil through black pepper) and whisk to combine. Add the mushrooms and let marinate for 30-60 minutes, flipping the mushrooms every 10 minutes or so. Note: Make the pesto while the mushrooms marinate.

To cook the mushrooms, heat a large skillet over medium-low heat. Add the mushrooms and cook for 10 minutes, or until they release some liquid. Flip the mushrooms, cover the skillet, and let cook for 5-10 more minutes, or until tender. Transfer the mushrooms to a plate lined with paper towel.

For the pesto

To the bowl of a food processor, add the sundried tomatoes and garlic, and pulse a few times until nearly minced. Add the remaining ingredients (kale through water) and process until well chopped (it doesn’t need to be completely smooth). Add more water 1 tbsp. at a time, if necessary.

To assemble

Add a few kale or spinach leaves to the bottom buns and top the leaves with a slice or two of tomato. Add the mushrooms and spread on a generous amount of pesto (or spread the pesto on the top buns). Top with a good amount of caramelized onions. Put the top buns on and you’re good to go.

Source

The Oh She Glows Cookbook

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