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Oblique view of a vegan portabella mushroom burger on a bun.

Portabella Burgers with Sun-Dried Tomato Pesto (vegan)

  • Author: Raquel Smith
  • Total Time: 30 minutes
  • Yield: 4 burgers 1x


A simple dish with complex flavors, easy enough for a summer weeknight! Balsamic marinated portabella mushrooms and a tangy sundried tomato pesto with artichoke hearts will make your taste buds sing.


  • 4 large portabella mushrooms
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sun-dried tomatoes packed in oil
  • 2 Tbsp extra virgin olive oil (I just take some from the jar of tomatoes)
  • 1 whole canned artichoke heart, drained
  • 1 cup packed basil leaves
  • 1 Tbsp lemon juice
  • 1/3 cup walnuts
  • 4 hamburger buns (good quality)
  • 2 cups arugula


  1. Place the mushrooms in a large zip-top bag and add the balsamic vinegar and 1/4 cup olive oil. Seal the bag and gently toss around a bit, then let marinate for 20-30 minutes, tossing every now and then.
  2. While the mushrooms marinate, place the remaining ingredients in a food processor and pulse until it comes together into a coarse pesto. I tend to like it chunky, but puree if you like it smooth.
  3. Preheat the grill and cook the mushrooms on medium-high for 4-5 minutes each side, until they just start to char. When they are just about finished, toast the buns on a higher rack until they are a light golden brown.
  4. Spread a quarter of the pesto on one half of each bun, then add a handful of arugula and a portabella. Serve with a small side salad, and enjoy!
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Vegan

Keywords: mushroom, burger, portabella, portobello, vegan, vegetarian, grilled, pesto