Grilled Portobello Burgers with Pesto Mayo

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 360
  • Calories from Fat 210
  • Total Fat 24g 37%
  • Saturated Fat 4g 21%
  • Cholesterol 10mg 3%
  • Sodium 510mg 21%
  • Carbohydrates 29g 10%
  • Dietary Fiber 5g 21%
  • Sugars  8g
  • Protein 9g
  • Vitamin A 8%
  • Vitamin C 4%
  • Calcium 15%
  • Iron 10%

Grilled Portobello Burgers with Pesto Mayo

BUITONI® Grilled Portobello Burgers with Pesto Mayo

Prep: Min

Total: Min

Serves: 6

Pesto Mayo adds delightful flavor dimension to these grilled portobello mushrooms. Slices of provolone cheese and red onions may be added along with the roasted red peppers to give extra flavor and color to these wonderfully delicious burgers.

 Pesto with Basil  (7 oz.)
Nutritional Facts


  • 1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
  • 2 tablespoons reduced-fat mayonnaise
  • 6 large portobello mushroom caps, stems trimmed or removed
  • 3 tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 6 whole-wheat rolls, split open
  • 6 slices provolone cheese (optional)
  • Thinly sliced red onions
  • Roasted red peppers
  • 2 cups arugula leaves


COMBINE pesto and mayonnaise in medium bowl; stir well.

PREHEAT grill to medium-high. Brush both sides of Portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and keep warm. Toast cut sides of rolls on grill just until light golden; remove.

SPREAD bottoms of each roll with about 2 tablespoons pesto mayo. Top with mushroom, cheese slice, red onion, roasted red pepper and small handful of arugula. Top with top of roll.