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Grilled Portobello Burger w/ Sun-dried Tomato Kale-Hemp Pesto
Recipe by: Oh She Glows


For the portobello caps

For the sun-dried tomato kale-hemp pesto Optional toppings DIRECTIONS
  1. Remove the stems from the mushrooms by twisting the stem until it pops off. Discard the stem or save it for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills. Rub the cap with a damp dishcloth to remove any debris. In a large bowl, whisk together the vinegar, lemon juice, oil, garlic, oregano, basil, salt, and pepper. Add the portobello caps and toss to coat them in the marinade. Marinate the mushrooms for 30 to 60 minutes, tossing them every 15 minutes. (You can also marinate them overnight, if desired.)
  2. Meanwhile, make the sun-dried tomato kale-hemp pesto: In a food processor, pulse the garlic until minced. Add the kale leaves, sun-dried tomatoes, hemp seeds, lemon juice, olive oil, salt, and 2 tablespoons water and process until smooth, stopping and scraping down the sides of the bowl as necessary.
  3. Preheat a grill pan or an outdoor grill over medium-high heat. Grill the portobello caps for 4 to 5 minutes per side, until lightly charred and tender.
  4. Serve the portobello caps on a toasted bun or sliced up in a lettuce wrap topped with a generous amount of the pesto, and additional toppings of your choice. Any leftover pesto will keep in an airtight container in the refrigerator for at least 1 week. It's great on sandwiches, wraps, pasta, and more!