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Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These portobello burgers offer a satisfying, meaty texture that makes them a brilliant vegetarian alternative for your next weekend lunch or summer barbecue. By pairing the earthy depth of grilled mushrooms with the sharp, salty notes of provolone cheese and a vibrant pesto mayonnaise, you create a lunch that feels truly indulgent. Using shop-bought roasted peppers and pesto ensures this recipe is quick to assemble without compromising on sophisticated Mediterranean flavours.

A heart-healthy option for those looking to reduce their meat intake, these burgers work beautifully with sourdough or rustic ciabatta rolls. The peppery rocket adds a fresh crunch that cuts through the creamy dressing, making it a balanced and comforting meal. Serve these burgers alongside a simple side salad or some golden sweet potato wedges for a complete, homemade feast that everyone will enjoy.

Ingredients for Portobello Burgers with Pesto, Provolone, and Roasted Peppers

120ml purchased pesto
60ml majonnäs
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olivolja
Roasted red peppers from jar, drained
4 cups rocket (about 60g )
4 slices provolone cheese

How to make Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.

Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.

Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with rocket and cheese. Press roll tops over and serve.

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