Sunday, December 16, 2012

Recipe: Baked Portabella Burgers with Roasted Red Peppers & Pesto

As I was updating my recipe list tonight, I realized that all of my recipes thus far are either soups, scones, or cupcakes. After almost six months of blogging (albeit it not consistently), this is sad and not representative of what we actually eat.

I decided to go through some recipes from my primary blog, This, That, and the Other and put those up that are vegan, are easily made vegan. Hurray! More recipes!

I'll start with a yummy favorite, Baked Portabella Burgers with Roasted Red Peppers and Pesto

Baked Portabella Burgers with Roasted Red Peppers and Pesto

adapted from, originally posted on This, That, and the Other
This is easily a fast and easy meal if you are using jarred roasted red peppers. Have more time and want them fresh? Do it up! Gluten-free if you've got the right buns.

2 red peppers (or 2 jarred roasted red peppers)
4 portabella caps, stems removed
olive oil
spring greens or arugula
2-4 Tbsp vegan pesto
or vegannaise
4 potato/hamburger buns

Using your broiler or gas stove, char the peppers (here's a useful tutorial, if you haven't done this before). Place in a medium bowl and cover with saran wrap (alternatively use a small saucepan and lid) and let sit for 30 minutes. Then peel off the skin, remove seeds, and cut peppers into four pieces.

While peppers are steaming, heat oven to 350F. Remove stems from portabella caps, and place on a slightly-greased  baking sheet, gills up. Drizzle with olive oil, and generously salt and pepper. Bake for about 30 minutes.

If you have time, toast the hamburger buns. Spread the mayo and pesto on each bun, and stack with mushrooms, peppers, and greens.

Serves 4, About 130 calories before the bun with 1/2 Tbsp of pesto and 1/2 Tbsp of vegannaise.

No comments:

Post a Comment