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Portobello Mushroom Burgers with Native Pesto Recipe

This recipe is rated 3.5 out of 5.

Gluten-free option

Comfort food

Main meals
Two plant-based Portobello Mushroom Burgers with lettuce and pickled onions, served with roasted potatoes, lime, and vegan pesto.
Recipe image

You’ve probably tried a portobello burger at some point or another (nature’s patties, right?) but have you tried one that used miso paste in the marinade? And with a vibrant creamy pesto and tang of pickled onions?  

You will need

Serves 4

  • 4 portobello mushrooms
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon miso paste
  • 1 tablespoon parsley, chopped

Native pesto

  • 1/2 cup toasted pine nuts
  • 2 cups fresh basil
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 garlic cloves, roasted
  • 1 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1 teaspoon maple syrup
  • 1 teaspoon Bunya nut powder*

Pickled onions

  • 1 red onion, thinly sliced
  • 1/4 raw beetroot, chopped into two pieces
  • 1 cup water medium to hot water
  • 1/2 cup white vinegar
  • 1 tablespoon raw sugar
  • 1 teaspoon salt

To serve

  • 4 burger buns
  • Lettuce mix
  • Vegan mayonnaise

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Directions

20 mins to prep

40 mins to cook

  1. Step 1

    Preheat the oven to 180 degrees. Once hot, add 2 whole garlic cloves on a baking tray and bake for 15 minutes. This will be for the pesto.

  2. Step 2

    In a bowl mix the miso paste, olive oil, minced garlic and parsley to create a paste. Coat the mushrooms whole with this paste, then place in the refrigerator in a covered bowl.

  3. Step 3

    In a high speed blender or food processor, add all the pesto ingredients – including the roasted garlic that we roasted earlier. Blend on high for 2 minutes until it creates a nice green paste.

  4. Step 4

    For the pickled onions: place the sliced onions into a jar and push down so they are crammed in. Add the hot water, vinegar, salt, sugar and beetroot and stir until all ingredients are combined. Place a lid on top and refrigerate for 30 minutes.

  5. Step 5

    On a baking tray or small baking dish, place the marinated mushrooms on and then roast in the oven for 40 minutes.

  6. Step 6

    Once the mushrooms are cooked, assemble your burgers with vegan mayonnaise, lettuce, mushroom, pesto and the pickled onions. Enjoy!

Hot tip!

*The Bunya Nut powder is optional but gives it a nice flavour. We buy ours from Essences of the Australian Bush.

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Recipe: Koori Kitchen / Georgia Smith

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