Go Back
Portobello Pesto Burger (Vegan)

Portobello Pesto Burger

A meaty portobello mushroom burger infused with the richness of pesto. Juicy and insanely delicious.

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Calories 285 kcal
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)


  • 1 large portobello mushroom (stem removed)
  • 1 tbsp non-dairy pesto
  • 1 tbsp vegan mayo (I like Vegenaise Reduced Fat)
  • 1 burger bun


  1. Heat your grill or barbecue to medium high heat. 

  2. For each mushroom, stir together 1 tablespoon of pesto with 1 tablespoon of mayo (may need slightly less depending on the size of the mushroom).

  3. When grill is hot, toast a whole grain burger bun until golden. Set aside.

  4. Brush pesto mixture over the entire mushroom, top and bottom. Place on grill top side down, so the gills are visible.

  5. Grill mushroom, with lid closed, for approximately 4 - 5 minutes, or until you see juices bubbling in the bowl of the mushroom cap. Do not flip.

  6. If desired, top with a sprinkle or slice of non-dairy parmesan or another sharp vegan cheese. Turn off heat, close the lid, and allow cheese to melt (a minute or so).

  7. Add a smear of mayo to the top half of your burger bun, as well as a few lettuce leaves and slices of tomato. Don't use ketchup or mustard on these, as it will overwhelm the other flavours.

  8. Place your mushroom cap on the bottom half of the bun, keeping top side down to preserve the juices. Cover with the top half of the bun, and grab some napkins!

Recipe Notes

Multiply recipe accordingly based on the number of servings required, allowing one mushroom per person.

Nutrition Facts
Portobello Pesto Burger
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 462mg20%
Carbohydrates 28g9%
Fiber 5g21%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.