Name: Portobello Pesto Burgers
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 portobello mushrooms -; 1/4 c. sun-dried-tomato pesto -; 4 whole-grain hamburger buns -; 1 large ripe tomato -; 1 log fresh goat cheese -; 8 large fresh basil leaves -; 2 c. shredded carrots -; 1 small fennel bulb -; 1/2 c. fresh basil leaves -; 2 tsp. olive oil -; 1 1/2 tsp. cider vinegar -; Salt and pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Portobello Pesto Burgers

1. 4 portobello mushrooms -

2. 1/4 c. sun-dried-tomato pesto -

3. 4 whole-grain hamburger buns -

4. 1 large ripe tomato -

5. 1 log fresh goat cheese -

6. 8 large fresh basil leaves -

7. 2 c. shredded carrots -

8. 1 small fennel bulb -

9. 1/2 c. fresh basil leaves -

10. 2 tsp. olive oil -

11. 1 1/2 tsp. cider vinegar -

12. Salt and pepper -

How to cook deliciously - Portobello Pesto Burgers

1. Stage

Prepare Portobello Burgers: Preheat toaster oven to 425 degrees F. Place portobellos on foil-lined toaster oven tray, rounded side up. Bake 14 minutes. Flip mushrooms; spread 1 tablespoon pesto evenly on each. Bake 10 minutes or until mushrooms are just tender.

2. Stage

Meanwhile, prepare Carrot-Fennel Slaw: In large bowl, mix carrots, fennel, basil, oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well combined.

3. Stage

Toast buns. Place 2 tomato slices on bottom of each bun. Top each with 1 portobello, 2 slices goat cheese, 2 basil leaves, and top of bun. Serve burgers with Carrot-Fennel Slaw.