Vegan Portobello Burgers w/ Tomato Kale Pesto

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If I were to choose between a beef patties or a Portobello . . . I would pick the Portobello. Shocker right? The reason is because I never trusted on what beef is made of. Especially because all beef are made up of different cows that are from all over the world and imported into one factory to be made. Think about it. If all of the cow meat were to travel all the way into one (or more) big factory, wouldn’t at least one of that cow meat be past its expiration date? Who knows. Anyways, this special burger is for all you vegan food lovers. A nice a savory tasting mushroom that is paired with a tangy pesto. Who would ever resist? Happy Eating~ ๐Ÿ™‚

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Vegan Portobello Burgers w/ Tomato Kale Pesto

Ingredients ย 

For the Portobello caps

  • 2 medium Portobello mushrooms
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons plus 1 1โ„2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1โ„4 teaspoon fine-grain sea salt
  • 1โ„4 teaspoon freshly ground black pepper


For the tomato kaleย pesto

  • 2 clove garlic
  • 1 cup lightly packed destemmed kale leaves
  • 2 tablespoons tomato paste
  • 1โ„4 cup pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons greek yogurt
  • 1โ„4 teaspoon fine-grain sea salt

Optional toppings

  • Caramelized onions
  • Kale or lettuce leaves
  • Sliced tomatoes

Directions
1 Remove the stems from the mushrooms by twisting the stem until it pops off. Discard the stem or save it for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills. Rub the cap with a damp dishcloth to remove any debris. In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the Portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, tossing them every 15 minutes. (You can also marinate them overnight, if desired.)

2 Meanwhile, make the tomato kale pesto: In a food processor, pulse the garlic until minced. Add the kale leaves, tomato paste, pine nuts, lemon juice, olive oil, yogurt, salt, and 2 tablespoons water and process until smooth, stopping and scraping down the sides of the bowl as necessary.

3
Preheat a grill pan or an outdoor grill over medium-high heat. Grill the Portobello caps for 4 to 5 minutes per side, until lightly charred and tender.

4 Serve the Portobello caps on a toasted bun or sliced up in a lettuce wrap topped with a generous amount of the pesto, and additional toppings of your choice. Any leftover pesto will keep in an airtight container in the refrigerator for at least 1 week. It’s great on sandwiches, wraps, pasta, and more!

Slightly modified from Oh She Glows

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