This vegetarian "cheeseburger" recipe uses portobello mushrooms, cooked on the grill with cheese, for a hearty and healthy grilling option.
4 large portobello mushrooms
3 tbsp fresh basil pesto
2 tbsp olive oil
pinch black pepper
4 slices mozzarella
4 small ciabatta buns, or similar buns
Cut stems off mushrooms to make level with the cap.
Combine pesto with olive oil. Add a heaping tbsp of the pesto mixture on the inside of each mushroom cap.
Season with salt and pepper, and top each with slice of cheese.
Grill for 6 to 8 min, loosely tented with foil, or until mushrooms are juicy and tender, and cheese has melted.
Open buns, add mushroom “burgers” and serve.
Calories 326, Protein 11g, Carbohydrates 34g, Fat 11g, Fibre 3g, Sodium 489mg.
Freeze fresh basil pesto in an ice-cube tray to make more portable.
You can use a spoon to scrape out the dark “gills” of a portobello mushroom to make it seem more meat-like to skeptical kids.
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