Portobello and Roasted Pepper Burgers with Pesto
- Prep Time: 4 mins
- Cook Time: 6 mins
- Total Time: 10 mins
- Serves: 2
- Average Rating: 1.5/5
- 4 small portobello mushroom caps (8 ounces total), stems removed
- 4 teaspoons balsamic vinegar
- 2 jarred, roasted red bell pepper halves
- 2 100% whole wheat buns
- 2 tablespoons prepared pesto
- 4 leaves frisee lettuce
Preheat a grill pan over medium heat.
Grill the mushrooms for 8 minutes, turning halfway during cooking and brushing with the vinegar. Warm the pepper halves and buns on the grill pan.
Spread each bun with half of the pesto.
Place 2 mushrooms and 1 pepper slice on each bun bottom, adding 2 pieces of frisee to each. Drizzle with additional vinegar, if desired, cap with bun top.