PORTOBELLO MUSHROOM BURGERS

Makes: 4 servings

2 cloves garlic

4 large portobello mushrooms (about 3 ounces each and 4 inches wide)

2 tablespoons balsamic vinegar

1 tablespoon low-sodium tamari or soy sauce

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper 1 small red onion

4 ounces roasted red peppers (about ¾ cup) Vegetable oil

4 hamburger buns

½ cup vegan or regular pesto sauce (homemade or store-bought)

1 cup packed baby arugula (about 1 ounce) 1 . Mince 2 garlic cloves. If needed, remove the stems from 4 large portobello mushrooms.

2 . Place the garlic, 2 tablespoons balsamic vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon olive oil, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a large resealable bag or large shallow container and stir to combine. Add 4 large portobello mushrooms and toss to coat. Marinate at room temperature for 3 0 minutes. Meanwhile, prepare the toppings.

3 . Slice 1 small red onion into ¼ -inch-thick rounds. Tear 4 ounces roasted red peppers (about ¾ cup) into large pieces.

OPTION 1: GRILL PAN

1 . Heat a grill pan over medium-high heat for 5 minutes. Brush the pan with vegetable oil. Place the onions in the pan in a single layer and cook until grill marks form on the bottom, 2 to 3 minutes. Flip the onions and cook until tender, about 2 minutes more. Transfer to a plate or baking sheet. Meanwhile, remove the mushrooms from the marinade.

2 . Brush pan again with vegetable oil. Working in batches if needed, place 2 of mushrooms in pan in a single layer, stem-side up. Cook until marks form on bottom, about 4 minutes. Flip and cook until tender, about 4 minutes more. Transfer to a plate or baking sheet and tent with aluminum foil to keep warm. Brush the pan with more oil before cooking the remaining mushrooms.

3 . If desired, split 4 hamburger buns and grill until toasted and lightly browned, 3 0 seconds to 1 minute per side.

OPTION 2: OUTDOOR GRILL

1 . Prepare an outdoor grill for medium-high, direct heat. Scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil.

2 . Place the onions on the grill in a single layer. Cover and grill until grill marks form on the bottom, 2 to 3 minutes. Flip the onions and grill until tender, about 2 minutes more. Transfer to a plate or baking sheet. Meanwhile, remove the mushrooms from the marinade.

3 . Place the mushrooms on the grill in a single layer stem-side up. Cover and grill until grill marks form on the bottom, about 4 minutes. Flip the mushrooms, cover, and grill until the mushrooms are tender, 3 to 4 minutes more.

4 . If desired, split 4 hamburger buns and grill until toasted and lightly browned, about 3 0 seconds per side.

FINISH

1 . Spread ½ cup pesto evenly on cut sides of the buns (about 1 tablespoon per bun half).

2 . Place a grilled mushroom, stem-side up, on each bottom bun. Top the mushrooms with the grilled onion, roasted red pepper, 1 packed cup baby arugula, and close with the top bun.