Recipe: Pesto Port-a-Burger

July 24, 2013 (Updated: 7:38 PM)

Photo of Port-a-Burger

Pesto

  • 3 oz. pine nuts, toasted and cooled
  • 1 1/2 cups firmly packed fresh basil leaves
  • 1/2 cup Italian parsley
  • 1/2 cup grated Parmesan cheese
  • 1 minced clove of garlic
  • 1/4 cup olive oil
  • salt to taste

 

 

 

 

 

 

 

Place all items except oil in a food processor and pulse until it forms a paste. Add olive oil gradually and pulse until it forms a buttery consistency. Cover with plastic wrap or put a thin layer of olive oil on top to store in refrigerator.

Port-a-Burger Ingredients

  • 4 portabella mushroom caps
  • 3 shallots, thinly sliced
  • 1 clove of minced garlic
  • 1/4 cup olive oil
  • 2 tbsp. Parmesan cheese
  • 1/2 cup pesto
  • buns, lettuce, tomato

Directions

Sauté the shallots and garlic in the olive oil until opaque. Remove the shallots from oil and brush the flavored oil on the mushroom caps and grill for 3-5 minutes on each side. Sprinkle with cheese and grill for another 2 minutes. Serve on the buns, layering with pesto, lettuce, shallots, and tomato slices. Serves four.


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