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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.

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