Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw

Name: Grilled Portobello Mushroom Burger With Ricotta and Arugula Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 medium-large portabella mushrooms (stalks removed); 2 garlic cloves, peeled; 1 teaspoon thyme leaves; 2 tablespoons balsamic vinegar; 1 teaspoon olive oil; 4 buns (for burgers); 1 tablespoon pesto sauce; 1/4 cup ricotta cheese; 2 cups arugula; 1 tablespoon balsamic vinegar; 2 tablespoons reduced-calorie mayonnaise; 2 scallions, shredded; 1 small carrot, peeled and julienned; 1 tablespoon honey

Submitted by DailyInspiration

"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."

Download

Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

4 medium-large portabella mushrooms (stalks removed)
2 garlic cloves, peeled
1 teaspoon thyme leaves
2 tablespoons balsamic vinegar
1 teaspoon olive oil
4 buns (for burgers)
For the Herbed Ricotta
1 tablespoon pesto sauce
¹⁄₄ cup ricotta cheese
For the Arugula Slaw
2 cups arugula
1 tablespoon balsamic vinegar
2 tablespoons reduced-calorie mayonnaise
2 scallions, shredded
1 small carrot, peeled and julienned
1 tablespoon honey

directions

Clean and peel the mushrooms. Using a small paring knife, cut slits into the mushrooms.
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.
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.
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.
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.