Portobello Mushroom Burger

Photo Credit: Eden Poznek/Chef Travelingmom

If you are staying somewhere where grilling is an option, this is a great no meat “burger” to try! A fairly easy recipe  to shop for, these meaty portobellos burgers feel really substantial! The pesto should be easy to find at a local market!

Open-Faced Grilled Portobello Mushrooms on Sourdough
Recipe type: Sandwich
Serves: 4
  • 4 Portobello mushroom caps
  • Generous 1⁄2 cup olive oil
  • 4 slices red onion, each about 1⁄4 inch thick
  • 4 slices tomato, each about 1⁄2 inch thick
  • 4 slices sourdough bread, each about 1⁄2 inch thick
  • Kosher salt and freshly ground black pepper
  • 4 slices Muenster cheese, each about 1⁄4 inch thick, or another good melting cheese such as Havarti or jack
  • 1⁄4 cup Basil Pesto
  1. Preheat a gas or charcoal grill to medium hot.
  2. Drizzle the inside of each mushroom cap with about 1 tablespoon
  3. of olive oil.
  4. Brush the onion, tomato, and bread slices with
  5. the remaining oil.
  6. Put the mushrooms on the grill, oiled sides down, and grill for
  7. about 3 minutes.
  8. Add the onion slices to the grill, season lightly with salt and pepper, and grill for about 3 minutes longer.
  9. Turn over both the mushroom caps and the onions, season again with
  10. salt and pepper, and continue to grill for about 3 minutes longer.
  11. Lay a slice of cheese over each mushroom cap so that it can melt into the mushroom.
  12. Put the tomato and bread slices on the grill, season with salt
  13. and pepper, and cook for about 1 minute on each side.
  14. Transfer the bread to plates and put the mushrooms, cheese sides up, on
  15. the bread.
  16. Spread each mushroom with 1 to 2 teaspoons of pesto.
  17. Top with tomatoes and onions.
  18. Serve right away.