Pesto-Stuffed Portobello Burgers
By Joe
Source: NYT Cooking.
Meaty portobello caps caramelise in olive oil until golden, then are filled with fragrant basil pesto and cooked until tender, juicy and warm right through.
Always check the labels of the products you use.
Method
- 1
Prepare. Using a teaspoon, pull out the stalks from 4 large portobello mushrooms, then scrape out and discard the gills to create a cavity for the filling.
- 2
Marinate. Toss the mushroom caps in a large bowl with 2 tbsp of the extra-virgin olive oil, ½ tsp fine salt, ¼ tsp ground black pepper, 1 crushed garlic clove and 2 tbsp finely chopped basil. Leave to marinate at room temperature for 30 minutes.
- 3
Cook first side. Heat the remaining 1 tbsp extra-virgin olive oil in a large heavy frying pan over a medium-high heat until shimmering. Add the marinated mushroom caps rounded side down, working in batches if needed, and cook without moving them for 7 minutes until golden brown underneath.
- 4
Cook second side. Turn the caps over and continue cooking for 5-7 minutes as they slowly release their liquid onto the pan.
- 5
Stuff and finish. Turn the caps over cavity side up, spread a heaped tablespoon of basil pesto into each one, then cook for a further 2 minutes until the mushrooms are tender and juicy and any liquid pooled in the pan has evaporated.
- 6
Serve. Transfer the hot stuffed mushrooms to split burger buns if you like, or serve them as they are on the plate.
Storage
Best served warm, straight from the pan, either as a stand-alone dish or tucked into a burger bun. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- teaspoon
- large bowl
- large heavy frying pan
- fish slice
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 210 kcal |
| Protein | 6.7 g |
| Carbohydrate | 7.3 g |
| of which sugars | 4.2 g |
| of which free sugars | 0 g |
| Fat | 18.4 g |
| of which saturates | 2.9 g |
| Fibre | 1.9 g |
| Salt | 1.05 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
