Just in time for your Fourth of July bar-be-que!
Grilled portobello mushrooms are fantastic, especially as a vegan patty as a meat substitute. I like them because they offer a “meaty” texture and can be marinaded for the full flavor of your marinade. Or you can make a rub that with aromatics like garlic and herbs (my opinion, fresh herbs are best). However you choose to flavor or season your portobellos, you and your guests will be pleased!
Try this recipe from Food52 to made your Fourth of July bang!
Author Notes: From The Love & Lemons Cookbook. —Love and Lemons
For the pepita pesto:
- 1/2cup pepitas (pumpkin seeds)
- 1garlic clove
- Salt and pepper, to taste
- 2teaspoons fresh lemon juice
- 2cups cilantro (or basil)
- 1/2teaspoon ground cumin
- 1/4cup extra-virgin olive oil, plus more to taste
- 1/4teaspoon honey, optional (skip or replace with agave if vegan)
For the portobello sliders:
- 8small portobello mushrooms
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Tamari, for drizzling
- Pepper, to taste
- 8slider buns, toasted
- 1tomato, sliced
- 1/2cup microgreens
- Freshly ground black pepper
- Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).