https://www.copymethat.com/r/gXUvJwDI3/grilled-portobello-burger-with-sun-dried/
10061396
bEpbMc3
gXUvJwDI3
2024-05-05 16:03:50
Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto
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Ingredients
- subheading: For the portobello caps:
- 2 medium portobello mushrooms
- 2 tablespoons (30 mL) balsamic vinegar
- 2 tablespoons plus 11⁄2 teaspoons (37 mL) fresh lemon juice
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon (5 mL) dried oregano
- 1 teaspoon (5 mL) dried basil
- 1⁄4 teaspoon (1 mL) fine-grain sea salt
- 1⁄4 teaspoon (1 mL) freshly ground black pepper
- subheading: For the sun-dried tomato kale-hemp pesto:
- 1 clove garlic
- 1 cup (250 mL) lightly packed destemmed kale leaves
- 1⁄4 cup (60 mL) oil-packed sun-dried tomatoes
- 1⁄4 cup (60 mL) hemp seeds
- 1 tablespoon (15 mL) fresh lemon juice 1 tablespoon (15 mL) olive oil
- 1⁄4 teaspoon (1 mL) fine-grain sea salt
- subheading: Optional toppings:
- Caramelized onions
- Avocado slices
- Kale or lettuce leaves
- Sliced tomatoes
Steps
Directions at styleathome.com
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