Portobello Burgers with Sun Dried Tomato Mayo & Basil Pesto Aioli [V]
Author: Ashley
Recipe type: Entree, Burger
Cuisine: Vegan, Vegetarian
Prep time:
Cook time:
Total time:
Serves: 4 Portobello Mushroom Burgers
Delicious portobello mushroom burgers served with basil pesto aioli and sun dried tomato mayonnaise. Light, fresh and healthy! Perfect for the last few weeks of summer.
Ingredients
Basil Pesto Aioli
2 ounces fresh basil
2 TBS olive oil
¼ cup pine nuts
4-5 cloves fresh garlic
¼ cup vegan parmesan (store bought or homemade)
Salt and pepper to taste
Sun Dried Tomato Mayonnaise
2 TBS sun dried tomatoes, finely minced
1 TBS fresh squeezed lemon juice
¼ cup vegan mayonnaise
Salt and pepper to taste
For Serving
1 TBS olive oil
4 White buns (free of dairy or eggs)
4 Portobello mushroom caps, cleaned
2 cups arugula
Roasted red peppers (canned or roasted yourself)
Vegan gouda cheese (we used Follow Your Heart brand)
Grilled onion
1-2 TBS sherry vinegar
Basil pesto aioli (recipe above)
Sun dried tomato mayonnaise (recipe above)
Salt and pepper to taste
Instructions
Basil Pesto Aioli
In a food processor, combine all ingredients
Set aside
Sun Dried Tomato Aioli
Combine ingredients and set aside
Burgers
Preheat oven to 425 degrees fahrenheit
On a cast iron skillet, heat ½ TBS olive oil on medium high heat
Add onions and cook until translucent, about 5 minutes per side
Set aside
Add additional ½ TBS of olive oil and sear mushroom caps for about 2-3 minutes per side
Top mushrooms with two slices each of vegan gouda cheese
Place skillet and mushrooms in oven and allow to cook another 7 minutes
While mushrooms finish cooking, toss your arugula in sherry
Remove mushrooms from over and begin building your burgers!
ENJOY!
Store leftover mushrooms for up to 24 hours.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/portobello-burgers-with-sun-dried-tomato-mayo-basil-pesto-aioli-v/