Grilled Portobello Cheeseburgers with Pesto

modified from Bon Appétit, June 2009

Yield: 4 servings
Community Recipe from


  • 1 large red bell pepper
  • 1/2 cup(s) basil pesto
  • 1/4 cup(s) fat free mayo
  • pepper
  • salt
  • olive oil
  • 4 large portobello mushrooms
  • 4 slice(s) provolone
  • 4 burger rolls, top halves hollowed-out
  • 2 or 3 cup(s) crisp greens


  1. 1. Blacken the skin of a large uncut bell pepper over an open flame, then steam in bag or foil for about 10min. or until tender. Remove the skin with a paper towel or your thumb. Stem, seed, and cut the pepper into strips, none bigger than your burger bun. Hold aside
  2. 2. Combine pesto & mayo and season with salt & pepper to taste. Hold aside.
  3. 3. Clean the mushrooms with brush, remove stems and gills. Lightly spray both sides with olive oil. Grill, starting will gill-side down, about 4-5min per side.
  4. 4. When mushrooms are almost done, season with salt & pepper and put one slice of cheese into each mushroom cap to melt.
  5. 5. Also when mushrooms are almost done, put rolls on the grill and toast to your preference. Remove rolls, spread bottom of each with pesto mayo and hold.
  6. 6. Place each mushroom cap on a top half of the rolls (as if you're putting one bowl inside another), put red pepper slices onto the cheese, add a handful of arugula, romaine or whatever crisp green you prefer.
  7. 7. Cover each with the prepped roll bottoms, turn burgers right-side up and serve.
November 2013

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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