Grilled Portobello Burger

Ingredients

For the portobello caps

• 2 medium portobello mushrooms
• 2 tablespoons balsamic vinegar
• About 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon fine-grain sea salt
• 1/4 teaspoon freshly ground black pepper

For the sun-dried tomato kale-hemp pesto

• 1 clove garlic
• 1 cup lightly packed destemmed kale leaves
• 1/4 cup oil-packed sun-dried tomatoes
• 1/4 cup hemp seeds
• 1 tablespoon fresh lemon juice 1 tablespoon olive oil
• 1/4 teaspoon  fine-grain sea salt

Instructions

1. Twist and remove the mushroom stems, and scrape out the black gills with a spoon. Wipe the caps clean with a damp cloth. In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the mushroom caps and toss to coat. Let them marinate for 30-60 minutes, tossing occasionally. (Overnight works too!)
2. In a food processor, pulse the garlic until minced. Add the kale, sun-dried tomatoes, hemp seeds, lemon juice, olive oil, salt, and a couple of tablespoons of water. Blend until smooth, scraping down the sides as needed.
3. Preheat a grill or grill pan over medium-high heat. Grill the marinated mushrooms for 4-5 minutes per side, until tender and lightly charred.
4. Serve the grilled mushrooms on toasted buns or in lettuce wraps. Top generously with the pesto and any other toppings you love. Leftover pesto keeps in the fridge for up to a week — it’s great on sandwiches, wraps, or pasta!

Recipe courtesy of Style at Home