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Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw

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“A great vegetarian burger - great for summer time grilling or any time you want a delicious meatless burger. It has a ricotta/pesto sauce for the burger and is then topped with an arugula slaw. Sounds really delicious.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
  2. Cut the garlic cloves into thin slices, then push into the holes in the mushrooms. Place in a dish, sprinkle thyme over them, then pour the vinegar and oil over them and let marinate for 1 hour.
  3. Meanwhile, to make the herbed ricotta, mix the pesto with the ricotta and set aside. Mix all the ingredients for the arugula slaw together in a bowl.
  4. Heat a ridged grill pan and when smoking, add the mushrooms and grill for 3-4 minutes on each side until soft, cooked and lightly charred all over. Remove, then toast the buns until lightly brown, this should take 2-3 minutes.
  5. Spread the buns with the herbed ricotta and add a grilled portobello. Top with a spoonful of arugula slaw, then replace the bun lid and serve.

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