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Portabella Burgers

"Hint: Omit the cheese on these Portabella Burgers and experience a low salt vegan masterpiece."

Portabella Mushroom Burgers with Sun Dried Pesto

Portabella Burgers with Sun Dried Pesto

4		Portabella Mushrooms
2 oz		sundried tomatoes
12 oz		fresh basil
1/4 cup		walnuts
1/4 cup		olive oil
1/2		onion
4 oz		swiss cheese
4		hamburger buns (see breads...Whole Wheat Hamburger & Hot Dog Buns)

1	Preheat the broiler to medium high.
For the pesto:
1	into your food processor or blender, place the basil, sundried tomatoes, oil and the nuts. Process until nearly smooth, check for seasoning and add salt if desired here.
For the sandwiches:
1	Wash the portabellas and remove the stems (save for a future use like a stew or stuffing?).
2	Slice the onions into rings. Slice the cheese.
3	Broil the mushrooms until slightly golden (about 4 minutes) and turn over for same amount of time. Remove from heat.
4	Spread the pesto evenly among the buns. Divide the cheese and the onions into four servings, and place on the buns. Put one Portabella mushroom on each bun and serve.

Servings: 4

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

Portabella Mushrooms

hamburger buns (see breads...Whole Wheat Hamburger & Hot Dog Buns)

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