Roasted Garlic Portabello Sandwich w/Pesto | PLANT-BASED
Ingredients
Portabello Burgers
- 4 portabello mushrooms
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 onion, cut into 4 thick slices, rings kept together
- Handful of arugula
- Gluten-free buns of choice
- Spinach Pesto (see below)
Spinach Pesto
- 2 cloves garlic, minced
- 2 cups loosely packed baby spinach
- 1 big bunch of basil, about 30 leaves
- Juice of ½ a lemon
- ⅓ cup nutritional yeast
- ⅓ cup + 1 tablespoon olive oil
- Salt to taste, about ½- ¾ teaspoon
Instructions
- Pre-heat oven to 375. Line a rimmed baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel. Gently de-stem. Using a spoon, scrape out the gills.
- Place mushrooms (cap side up) on prepared baking sheet. Whisk together balsamic vinegar, olive oil, garlic, and a few big pinches of salt. Massage mixture onto mushrooms, pouring any remainder liquid on the top of the mushroom. Add red onion slices to opposite side of baking sheet.
- Bake for 30 minutes, flip and bake for an additional 15 minutes.
- Meanwhile make pesto: Combine all ingredients in a food processor, and process until smooth. Salt to taste.
- Toast buns, generously smear with pesto, layer mushroom, red onion slices, and arugula.
Notes
Chef’s Tip: Be sure to use a rimmed baking sheet so any excess liquid doesn’t fall into your oven. Also be sure to parchment line the baking sheet so it’s easier to clean up!
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