Portobello Mushroom Burger with Mozzarella, Roasted Peppers and Pesto Mayo

Ingredients

• Shiitake mushrooms

  raw

  4 mushroom or 76g

• Balsamic vinegar

  2 tbsp or 32g

• Tamari soy sauce

  1 tbsp or 18g

• Olive oil

  1 tbsp or 14g

• Seasoning

  Nature's Seasons

  100g

• Onion

  raw

  4 slice, large or 152g

• Mozzarella cheese

  part-skim

  4 oz or 113g

• Red bell pepper

  raw

  1 medium or 119g

• Multigrain Sandwich Rounds

  100 Calorie, multigrain sandwich bun - Kirkland Signature

  4 bun or 172g

• Light Mayonnaise with Olive Oil

  Duke's

  2 tbsp or 30g

• Pesto Sauce

  Wegmans

  2 tblsp or 30g

Directions

1. Combine mayo and pesto in a small bowl.
2. In a large bowl, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.
3. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
4. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
5. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
6. Top the mushrooms with cheese during the last minute of cooking.
7. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
8. To finish, spread the pesto on the buns, place the grilled portobello mushrooms on the buns and top with the grilled onions, and roasted peppers.
9. Recipe by: Gina (source: https://www.skinnytaste.com/portobello-mushroom-burger-with-mozzarella-and-pesto-mayo/)