Looking to cut calories this January, but not the flavor? One of my favorite things to cook in my Rotisserie Oven is rotisserie burgers. However, sometimes I don’t want a big, heavy beef burger… so I make these portabella burgers that satisfy both the meat-eater and the vegetarian with their bold steak-house flavor, without all the calories.
These are also a hit around my house on Meatless Monday!
Portabella Burgers with Pesto Mayo
- 4-portabella mushroom caps about 4 inches in diameter
- 2 tablespoons Worcestershire sauce
- 2-tablespoons olive oil
- juice of ½ of a lemon
- 1 tablespoon Montreal steak seasoning
- 4 hamburger buns
- 4 slices Swiss cheese
- 4 pieces of lettuce
- 4 tomato slices
- ¼ purple onion thinly sliced into circles
- ¼ cup mayonnaise
- 2 tablespoons pre-made basil pesto
- fresh cracked pepper
- Clean portabella mushrooms by pulling off steam and removing gills with a spoon (this is not necessary, but the gills will discolor your bun and mayo…so if that matters to you please take a minute to do this)
- Combine Worcestershire sauce, lemon juice and olive oil in a bowl and brush both sides of mushroom caps with mixture. Be sure to get them all pretty wet.
- Season both sides of each mushroom cap generously with Montreal steak seasoning.
- Place mushrooms into rotisserie basket and set to roast for 12-15 minutes.
- While mushrooms are roasting, whisk together pesto and mayonnaise. Add cracked pepper to taste.
- Assemble Portabella burgers
I add pesto mayo to this recipe for something extra special, but this recipe still comes in at 460 calories per burger… so go ahead and add the mayo without the guilt.
Chef Paja-Dejur Sanchez