Portobello mushrooms can be grilled like a steak to capture an excellent charred flavor, or sautéed to cook in their juicy flavor. We slow roast these beauties with fresh basil pesto to create the perfect vegetarian burger, and pair it with a refreshing garbanzo bean and cucumber salad.
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You Will Need
Clean the Mushrooms
Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Rinse, pat dry, and stem mushrooms. Use a spoon to carefully scoop mushroom gills out, moving in a circular path around mushrooms. (The gills will come out very easily, so no need to apply too much pressure.)
Roast the Mushrooms
Place the Portobello mushrooms on the prepared baking sheet. Rub down both sides of mushrooms with a generous amount of pesto. Season the mushrooms with a pinch of salt and pepper. Roast and watch for 12-15 minutes. Mushrooms are done when they are tender, browned, and releasing some juice.
Prepare the Ingredients
While the mushrooms are roasting, prepare the vegetables and salad. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices. Peel onion and slice half of onion into ¼" slices for topping the burger. Chop other half of onion into a small dice. Slice cucumber in half horizontally and then slice into small half rounds. Rinse and drain the garbanzo beans.
Make the Dressing
In a large bowl, whisk together red wine vinegar, 2 Tbsp. olive oil, and sugar. Add salt and pepper to taste.
Make the Salad
Add the cucumber, chopped red onion, and garbanzo beans to the dressing bowl. Let marinate for 10 minutes. Salt and pepper to taste.
Plate the Dish
If desired, toast the Kaiser buns. Arrange bun on the plate and place a roasted mushroom on top. Dress burger with sliced red onion, tomato, and baby arugula. Add a scoop of salad on the side. Garnish with a crack of fresh black pepper.