Grilled Portobello Mushroom Burgers with Sun-dried Tomato Pesto


Can you feel it? Can you feel the energy building up as we all come out of hibernation to enjoy this wonderful spring weather?

The change of seasons brings back memories of years gone by and simpler times spent with family and friends. I recall how I spent so many spring and summer days as a child playing outside until it was time to go to bed. It never crossed our minds to sit in front of the TV or computers. Instead we would play games like hide and seek or red rover or bike around the neighbourhood with our friends. We all looked out for each other and had a great time.

Other memories are of casual family dinners comprised of burgers or hot dogs on the grill. Someone was always flipping burgers while others were making wonderful salads and cool drinks. It was a wonderful summer ritual.

Now many of us are not eating meat so burgers are made from a variety of other options. In search of something new and exciting, I found this recipe in a terrific vegan cookbook called The Oh She Glows Cookbook by another Canadian blogger, Angela Liddon.

The recipe takes portobello mushroom caps and turns them into  an amazing, healthy, vegan burger. I added a store bought sun-dried tomato pesto and the other toppings resulting in a modern and healthy version of the classic summer burger.

Grilled Portobello Burger with Sun-dried Tomato Pesto


For the Portobello Caps:

2 medium portobello mushrooms
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
1 clove garlic
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

Optional Toppings:

Carmelized onions
Avocado slices
Kale leaves
Sliced tomatoes
Sun-dried tomato pesto


Remove the stems from the mushrooms and discard. Scrape out the black gills with a small spoon. Rub the cap with a damp cloth t remove any debris.
In a large bowl whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt and pepper. Add the portobello caps and toss to coat them in the marinade. Marinate teh mushrooms for 30-60 minutes, tossing every 15 minutes.

Preheat a grill pan or outdoor grill over medium-high heat. Grill the portobello caps for 4 to 5 minutes per side, until lightly charred and tender.

Serve on a toasted bun, add the pesto and additional toppings of your choice.

Recipe adapted from The Oh She Glows Cookbook by Angela Liddon