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Pesto-Ricotta Portobello Burgers

Pesto-Ricotta Portobello Burgers

WebMD Recipe from

For dinner last night, I made a vegetarian version of a Rachael Ray recipe from 365: No Repeats, the book that really got me started with cooking about five years ago. We've made Portobello burgers before and really enjoyed them, but this recipe has bonus stuff piled on top- Arugula, a caramelized onion-olive sauce, and pesto ricotta.

  • 1/4 cup
    balsamic vinegar
  • 4 tablespoon
    canola/olive oil blend
  • 4 large
    Portobello mushroom caps
  • red onion, sliced thin
  • 2 cloves
    garlic, chopped, don't mince too small or it will burn
  • 1 tablespoon
    tomato paste
  • 3/4 cup
    part-skim ricotta cheese
  • 4 tablespoons
    pesto, we bought it premade, use your own if you have it
  • 1/2 cup
    vegetable stock
  • whole wheat rolls
  • 1/3 cup
    pitted and chopped kalamata olives
  • 2 cups
  1. Preheat the oven to 450°F.  In a wide bowl, combine the balsamic vinegar with half of the oil blend (2 tablespoons) and some salt and pepper to taste.  Toss the Portobello caps in the mixture to coat them.  Place the mushrooms on a cookie sheet gill-side up, pour leftover oil/vinegar mixture onto the gills.  Place in the oven for about 12 minutes, until they're tender.
  2. While the mushrooms cook, heat the rest of the oil in a skillet over medium high heat.  Add the red onion slices, the garlic, the tomato paste, and some salt and pepper.  Mix it quickly together and stir frequently to prevent anything from burning.  Let it cook for about 8 minutes to get nice and brown, but reduce the heat if things start to char.
  3. Combine the ricotta cheese with the pesto in a bowl.  When the mushrooms have each finished cooking, spread the ricotta mixture on top of them and return to the oven for one minute.  Pour the vegetable stock and olives into the onion mixture, increase the heat to boil it, and let it reduce for a few minutes.
  4. Assemble the burgers: place a Portobello topped with ricotta on each bun, then top with the onion-olive mixture, then arugula.
Nutritional Information

Makes: 4 servings
  • Calories283.7
  • Carbohydrates16.7 g
    • Dietary fiber2.9 g
  • Cholesterol13.9 mg
  • Fat20.9 g
    • Saturated fat4.5 g
  • Sodium455.2 mg
  • Protein9.4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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