Community Recipe
from [CLdiva]
Portobello Burger w/ Sun-Dried Tomato Mayo

Portobello Burger w/ Sun-Dried Tomato Mayo

  • Yield: 4 servings
  • Prep time: 15 Minutes
  • Cook time: 10 Minutes


  • For the mayo:
  • 1/2 cup(s) reduced-fat mayonnaise
  • 2 tablespoon(s) prepared sun-dried tomato pesto
  • 1 teaspoon(s) lemon juice
  • For the burger:
  • 1/3 cup(s) red wine vinegar
  • 1/4 cup(s) extra-virgin olive oil
  • 2 clove(s) garlic, minced
  • 1 teaspoon(s) Dijon mustard
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • 4 Portobello mushroom caps (5-inch round each)
  • 4 slice(s) red onion, (1/2-inch-thick)
  • 1 yellow or orange bell pepper quartered lengthwise and seeded
  • 4 kaiser rolls, split
  • 1 cup(s) baby arugula


In a small bowl, stir together the mayonnaise, sun-dried tomato tomato pesto and lemon juice. Cover and refrigerate until serving.

In a large bowl, whisk together vinegar, oil, garlic, mustard, salt & pepper.

Add mushrooms, onions & peppers, turning to coat with the marinade.

Remove vegetables from the marinade, letting any excess drip off. Reserve the marinade. Grill the vegetables until browned on both sides and tender, about 5 minutes per side, brushing once with additional marinade during cooking.

Meanwhile, toast the rolls at the edge of the grill or in a toaster.

To assemble, divide arugula among the 4 roll bottoms. Top with onions & peppers. Set the mushroom caps on top. Spread 1/4 of the mayo on each roll top and set on top of the mushrooms.

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Portobello Burger w/ Sun-Dried Tomato Mayo Recipe