Grilled Portobello Burgers with Pesto Mayo

Grilled Portobello Burgers with Pesto Mayo
Makes:
6
Prep Time:
10
minutes
Total Time:
20
minutes
14

Dietary Considerations:

Low CalorieVegetarian
Pesto Mayo adds delightful flavor dimension to these grilled portobello mushrooms. Slices of provolone cheese and red onions may be added along with the roasted red peppers to give extra flavor and color to these wonderfully delicious burgers.

In this recipe:

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Ingredients:

  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
  • 2 tablespoons reduced-fat mayonnaise
  • 6 large portobello mushroom caps, stems trimmed or removed
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 6 whole-wheat rolls, split open
  • 6 slices provolone cheese (optional)
  • Thinly sliced red onions
  • Roasted red peppers
  • 2 cups arugula leaves

Directions:

COMBINE pesto and mayonnaise in medium bowl; stir well.

PREHEAT grill to medium-high. Brush both sides of Portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and keep warm. Toast cut sides of rolls on grill just until light golden; remove.

SPREAD bottoms of each roll with about 2 tablespoons pesto mayo. Top with mushroom, cheese slice, red onion, roasted red pepper and small handful of arugula. Top with top of roll.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 360
  • Calories from Fat: 200
  • Total Fat: 22g (34% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 540mg (23% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 8g
  • Protein: 9g
  • Vitamin A: 20% of DV
  • Vitamin C: 35% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Grilled Portobello Burgers with Pesto Mayo

Ingredients

  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
  • 2 tablespoons reduced-fat mayonnaise
  • 6 large portobello mushroom caps, stems trimmed or removed
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 6 whole-wheat rolls, split open
  • 6 slices provolone cheese (optional)
  • Thinly sliced red onions
  • Roasted red peppers
  • 2 cups arugula leaves

 

Directions

COMBINE pesto and mayonnaise in medium bowl; stir well.

PREHEAT grill to medium-high. Brush both sides of Portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and keep warm. Toast cut sides of rolls on grill just until light golden; remove.

SPREAD bottoms of each roll with about 2 tablespoons pesto mayo. Top with mushroom, cheese slice, red onion, roasted red pepper and small handful of arugula. Top with top of roll.

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