Pesto-Stuffed Portobello Burgers
Inspired by techniques from NYT Cooking.
Meaty portobello caps caramelise in olive oil until golden, then are filled with fragrant basil pesto and cooked until tender, juicy and warm right through.
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Method
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Equipment
- teaspoon
- large bowl
- large heavy frying pan
- fish slice
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 377 kcal |
| Protein | 12.6 g |
| Carbohydrate | 37.4 g |
| of which sugars | 8.6 g |
| of which free sugars | 4.4 g |
| Fat | 20.7 g |
| of which saturates | 3.4 g |
| Fibre | 3 g |
| Salt | 1.79 g |
Protein per 100 kcal
3.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Mushrooms
- 4 large portobello mushrooms (about 600 g)
- 45 ml extra-virgin olive oil, divided
- 1 garlic cloves, crushed
- 2 tbsp finely chopped basil
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Filling
- 4 tbsp basil pesto (heaped)
To serve
- 4 burger buns, split (optional)
- 1
Prepare. Using a teaspoon, pull out the stalks from 4 large portobello mushrooms, then scrape out and discard the gills to create a cavity for the filling.
- 2
Marinate. Toss the mushroom caps in a large bowl with 2 tbsp of the extra-virgin olive oil, ½ tsp fine salt, ¼ tsp ground black pepper, 1 crushed garlic clove and 2 tbsp finely chopped basil. Leave to marinate at room temperature for 30 minutes.
- 3
Cook first side. Heat the remaining 3 tbsp extra-virgin olive oil in a large heavy frying pan over a medium-high heat until shimmering. Add the marinated mushroom caps rounded side down, working in batches if needed, and cook without moving them for 7 minutes until golden brown underneath.
- 4
Cook second side. Turn the caps over and continue cooking for 5-7 minutes as they slowly release their liquid onto the pan.
- 5
Stuff and finish. Turn the caps over cavity side up, spread a heaped teaspoon of basil pesto into each one, then cook for a further 2 minutes until the mushrooms are tender and juicy and any liquid pooled in the pan has evaporated.
- 6
Serve. Transfer the hot stuffed mushrooms to split burger buns if you like, or serve them as they are on the plate.
Storage
Best served warm, straight from the pan, either as a stand-alone dish or tucked into a burger bun. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
