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.