Portobello Burgers with Pesto Sauce
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Portobello Burgers with Pesto Sauce
In this recipe for Portobello Burger, our Colavita Roasted Garlic Extra Virgin Olive Oil add a bump of flavor, and our Pesto Sauce lends an herbaceous, savory note. Melt on some Fontina cheese, and this burger is all umami goodness. Plus, mushrooms are loaded with vitamins like potassium, magnesium and B vitamins. Don’t forget the fresh tomatoes!
Pair Recipe with Portobello Burger with Pesto Sauce with:
Beet and Squash Chips
Similar Colavita Recipes:
Beet Burger with Avocado Smash and Pickled Red Onions
Portobello Panini with Fontina and Spinach
Ingredients
Directions
Place the mushrooms in a large rimmed dish or baking sheet.
Combine the Colavita Roasted Garlic Extra Virgin Olive oil, Colavita Balsamic Vinegar, oregano, salt, and pepper in a small bowl.
Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade, flipping the mushrooms over to ensure they are coated on both sides.
Allow the mushrooms to marinate at room temperature for 30 minutes.
Heat a large skillet over medium heat.
Once hot, add the portobello mushrooms to the skillet, taking care not to overcrowd the pan. Grill in batches if you must.
Sauté for about 3-6 minutes on each side, or until the mushrooms are deep golden brown on the edges and softened.
While cooking, brush with any leftover marinade for extra flavor.
Once cooked, remove from the pan.
Layer onto ciabatta rolls with slices of fontina, tomato and dollops of Colavita Pesto Sauce.
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Ingredients
Directions
Place the mushrooms in a large rimmed dish or baking sheet.
Combine the Colavita Roasted Garlic Extra Virgin Olive oil, Colavita Balsamic Vinegar, oregano, salt, and pepper in a small bowl.
Whisk to combine, then pour over the mushrooms and use a pastry brush to distribute the marinade, flipping the mushrooms over to ensure they are coated on both sides.
Allow the mushrooms to marinate at room temperature for 30 minutes.
Heat a large skillet over medium heat.
Once hot, add the portobello mushrooms to the skillet, taking care not to overcrowd the pan. Grill in batches if you must.
Sauté for about 3-6 minutes on each side, or until the mushrooms are deep golden brown on the edges and softened.
While cooking, brush with any leftover marinade for extra flavor.
Once cooked, remove from the pan.
Layer onto ciabatta rolls with slices of fontina, tomato and dollops of Colavita Pesto Sauce.