Portobello Pesto Burgers

Name: Portobello Pesto Burgers
Prep time: 20 min
Total time: 45 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

Published: Aug 3, 2009

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Yields:

Prep Time:

20 mins

Total Time:

45 mins

Cal/Serv:

345

These hearty portobello burgers, topped with pesto and a carrot-fennel slaw, are satisfying, and easy to prepare in the toaster oven.

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Ingredients

Portobello Burgers:

4 portobello mushrooms
1/4 cup sun-dried-tomato pesto
4 whole-grain hamburger buns
1 large ripe tomato
1 log fresh goat cheese
8 large fresh basil leaves

Carrot-Fennel Slaw:

2 cups shredded carrots
1 small fennel bulb
1/2 cup fresh basil leaves
2 tsp. olive oil
1 1/2 tsp. cider vinegar
salt and pepper

Directions

1. Step 1Prepare 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. Step 2Meanwhile, 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. Step 3Toast 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.