Portobello burger

I know it may be a lot but, at the table next to my bed there is always a cookbook. I had already told you that I love to read them from beginning to end. Yes, I was, I am a ” foodie – nerdy “. I love to know the history of each chef, hence their food, their cooking style, and inspiration.

Hamburguesas de portobello

After eating these portobello burgers and reading the cookbook in turn, I was thinking about what my cuisine style is. I realized that my style is fast food or pre-prepared food !!! It gave me a shock, but the truth is it could not be otherwise with three children and a crazy schedule.

Hamburguesas de portobello

I like to use salsas, pestos and always keep them in the fridge or some kind of salad dressing that can be used in several ways. As the sweet potato enchiladas from last week, the green sauce, salsa verde, you can use it to make chilaquiles, or taquitos, etc. And no matter how long you have it in the fridge, it keeps perfect for one or two weeks.

Hamburguesas de portobello

For these divine burgers I saw in the supermarket the portobellos and I had to buy them and make hamburgers. I made them with pesto and a salad, then I doubled them to have in the fridge for later use. See? My style of cooking is fast and per- prepared!

Hamburguesas de portobello

The portobello I will do it my way, I usually recommend roasting in the oven must put olive oil, more than usual because the mushroom is porous and absorbs much. Truly I put a Super little bit, I like it more and do not leave much time in the oven. I like that they are “al dente”.I put the pesto bread and is responsible for giving a super boost of flavor to the hamburger, it is peas. Not because the poor peas have such a bad reputation.

Hamburguesas de portobello

For my poor barely they know but yes, they are full of properties! They are an important source of protein and full of other wonderful nutrients that help prevent disease and even wrinkles. And the pepper salad is wonderful. The more you have in the fridge, the richer know.

Hamburguesas de portobello

And it is like the pesto, you have it in the fridge and save you any time of despair of not knowing what to do to eat. You can put up the greens, pasta, quinoa, or any green leaf.

Hamburguesas de portobello

I pass the recipe and hope you like it. This recipe is three recipes in one, can make burgers or salad, or … If you like share it .


Portobello burgers

Portobello burgers prepared with pea pesto and three color bell pepper and onion salad.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 6


  • 6 portobello stems removed
  • 2 tablespoons extra virgin olive oil
  • sea ​​salt and freshly ground black pepper
  • Pepper Salad
  • 1/2 medium onion sliced
  • 3 peppers I use three colors : yellow, red and orange
  • 2 tablespoons mild vinegar white wine or champagna
  • 4 tablespoons extra virgin olive oil
  • sea ​​salt and freshly ground black pepper
  • Pea pesto
  • 1 cup peas thawed or cooked if you use raw
  • 1/3 cup walnuts
  • 1 tablespoon lemon juice
  • 2-3 tablespoons of extra virgin olive oil
  • 1/3 cup parsley or basil
  • 1 clove garlic
  • dried chile de arbol * Optional
  • salt and pepper
  • to serve
  • 6 hamburger buns
  • fresh spinach
  • dijon mustard


  • Pre heat the oven to 400 degrees and prepare a baking sheet with parchment paper or silicone mat.
  • Clean with a paper napkin mushrooms and scrape out the stem if it is very large.
  • With your hands or a brush for oil tantito kitchen Put them everywhere and put them in the tray, the stems up. Sprinkle with salt and pepper. Leave them for 15-20 minutes, or until tender when you touch them.
  • To make the salad, slice the onion and put in a glass jar with vinegar and leave it there for a while while you slice the peppers. The idea is to be strong to remove the onion.
  • When all peppers are sliced ​​onion and put them with olive oil. Put salt and pepper.
  • To make the pesto, just mix all ingredients in food processor. Check salt
  • To assemble the burgers dijon mustard smeared only one side of the pan and put pesto on the other side. Put a portobello, peppers and spinach salad.


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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