Ingredients
Scale
- 2 portobello mushrooms
- 4 asparagus, cut in half
For the pesto sauce
- 1 cup of tightly packed fresh basil
- 2 cloves of garlic
- 1 lemon, juiced
- 1 tbsp tahini
- 3 tbsp toasted pine nuts
- 1 small chili pepper (optional)
- 1/2 cup of tightly packed fresh greens (spinach, arugula, oregano, parsley, etc.), finely chopped
- salt, pepper
To serve
- 2 burger buns, toasted (use GF if needed)
- avocado
- bell pepper
- handful of fresh greens
- vegan cheese
Instructions
- Place basil, garlic, lemon juice, tahini, pine nuts and roughly chopped chili to a food processor and blend until smooth. Add a few tablespoons of water (or olive oil), to get a creamy consistency.
- Transfer sauce to a small bowl, add chopped greens, season with salt and pepper, and mix well. Brush mushrooms with about half of the sauce.
- Meanwhile heat up a grill pan over high heat. Once hot, add mushrooms to one side of the pan and weigh down with a heavy object, such as a small cast iron pan. Grill on both sides for 3-5 minutes, or until fully tender.
- While mushrooms are cooking, add asparagus to the other side of the pan, and grill for 5 minutes, turning once or twice. Season with salt and pepper.
- Serve mushrooms warm on toasted buns, topped with the rest of the sauce, asparagus, avocado, bell pepper, greens and vegan cheese. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan