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Homemade Roasted brown mushroom burger with pesto photo

Roasted brown mushroom burger with pesto

This Roasted Brown Mushroom Burger with Pesto is a game-changer! Juicy mushrooms topped with melted mozzarella and vibrant pesto make for a delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

For the Burger:
  • 4 large brown mushrooms wiped clean and stems removed
  • Olive oil for brushing
  • 4 tablespoons Pesto Princess Greek or Basil pesto a burst of flavor
  • 2 tablespoons olive oil mixed with pesto for a smooth spread
  • 4 burger buns buttered and toasted
  • 4 thick slices mozzarella cheese for melty goodness
  • Rocket and sliced red onion or any other accompaniment

Equipment

  • Oven
  • Baking sheet
  • Spatula
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. Step 1: Preheat Your Oven - Begin by preheating your oven to 400°F (200°C) to ensure even roasting.
  2. Step 2: Prepare the Mushrooms - Brush the cleaned mushrooms lightly with olive oil to help them roast beautifully.
  3. Step 3: Roast the Mushrooms - Place mushrooms on a baking sheet, gill side up, and roast for about 15-20 minutes.
  4. Step 4: Mix the Pesto - Combine pesto with 2 tablespoons of olive oil in a small bowl for a silky spread.
  5. Step 5: Toast the Buns - Butter the burger buns and toast them in the oven until golden.
  6. Step 6: Assemble the Burgers - Place a slice of mozzarella on each mushroom and return to the oven until melted.
  7. Step 7: Spread the Pesto - Spread the mixed pesto generously on the bottom half of the toasted buns.
  8. Step 8: Add the Mushroom and Toppings - Place the cheese-topped mushroom on the bun, add toppings, and finish with the top bun.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze mushrooms before adding cheese and toppings for up to 2 months.
  • Use gluten-free buns for a gluten-free option.