Portobello Mushroom Burgers with Pesto, Mozzarella and Red Peppers Recipe by Monte

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Ingredients

me, I added a slice of prosciutto that gave the burger a nice salty lift. In shopping for this meal, I discovered
chicken burgers, turkey burgers and beef burgers. The Portobello can now join that burger
Daniel’s pesto eschews pine nuts and
instead uses walnuts which are infinitely less expensive and which he prefers
because of their flavor, crunch and texture. He uses both baby spinach and
basil. And there’s no garlic, either cooked or raw. Finally, he tells us you can swap out the
spinach for arugula. All in all, it's a great mild pesto with that keeps well in the fridge for a week and in the
freezer for three months. Here are the
recipes, first for the pesto, then for the Portobello Burgers:
Recipe for Daniel Holzman and Michael Chernow’s
Spinach-Basil Pesto from The Meatball Shop Cookbook (Ballantine Books 2011)
1/4 cup roughly
chopped walnuts
4 cups baby spinach
leaves
1 teaspoon salt or to
taste
1/4 cup grated
Parmesan Cheese
1/2 cup Spinach-Basil
arugula (about 2 ounces)

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