Marinated Portobello Burgers with Creamy Pesto Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick portobello mushroom caps are marinated, grilled until tender, then topped with homemade creamy pesto sauce and served on a bun with fresh vegetables. A hearty vegetarian burger alternative.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large portobellos
- 4 hamburger rolls (vegan brand if desired)
- 2 onions
- 1 large tomato
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce (vegan brand if desired)
- ½ tbsp olive oil
- ½ tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- ⅓ cup mayonnaise (use vegan mayo or dairy free yogurt for a vegan version)
- ⅓ cup pecan nuts (or walnuts or pine nuts)
- 1 cup fresh basil leaves (packed)
- 1 tbsp nutritional yeast
- 2 garlic cloves (minced)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 30m
- Sodium
- 889mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.