When I say that these walnut kale pesto portabello mushroom burgers are good, it’s an understatement.

These are amazing! I think it’s because of the pesto, but try this recipe for yourself and see what I’m talking about!

I love the taste of portabello mushrooms and they do have a beefy flavor to them if you’re looking for something to substitute for a beef burger. (However, you might also find me saying there is no substitute for a juicy beef burger! Mmmmm…)

What makes this different from other portabello mushroom burgers is the walnut kale pesto. I had leftovers after four burgers and it was wonderful on regular sandwiches and also with pita chips. Ugh…it was so good.

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Ingredients for Walnut Kale Pesto Portabello Mushroom Burgers

For the burgers

Four large portabello mushrooms

Four hamburger buns

Two tomatoes (sliced)

Four or more slices of provolone cheese

Balsamic vinegar (to cover the mushroom caps)

Worcestershire sauce (about 2 tablespoons)

Sea salt and pepper (to taste)

For the pesto

Walnuts (1 1/2 cups)

Grated or shredded parmesan cheese (1 1/2 cups)

Extra virgin olive oil (as needed)

Two cloves of garlic (grated)

A bunch of kale (about 10 stalks)

How to Make Walnut Kale Pesto Portabello Mushroom Burgers

The Portabello Mushroom Burgers

Slice the tomatoes and set aside.

Take the ribs out of the mushrooms with a spoon and wipe them off with a damp paper towel.

Bathe them in a shallow balsamic vinegar and worcestershire sauce bath. Season with sea salt and pepper. Flip the mushrooms over after 20 minutes and baste them with the sauce. Let them sit for another 20 minutes. (Meanwhile…make the pesto.)

Once the pesto is made and the grill is ready (low heat), transfer the portabello mushrooms to a grilling pan. Grill them over low heat for 10 minutes, flipping once. Melt provolone over the mushrooms at the very end.

These walnut kale pesto portabello mushroom burgers pack some flavor! Click To Tweet

The Walnut Kale Pesto

Take out your food processor or blender…it will be doing most of the work.

Destem, wash, and dry about 10 stalks of kale. Set aside a couple large leafs to lay on the burgers (like you typically do with lettuce). Tear up the rest.

Take two large handfuls of the torn kale and place them in the food processor.

Grate two cloves of garlic over the food processor. You will want this OXO Good Grips zester and grater!

Put in 1 1/2 cups of walnuts.

Put in 1 1/2 cups of grated or shredded parmesan cheese.

Slowly pour in the olive oil, about five times around the food processor.

Blend to combine. Pulse as needed. Add more olive oil if needed.

This recipe makes 3 cups of pesto. Save and devour the leftovers!

Bringing it all together

Warm the buns on the burner or grill just before you take off the portabello mushrooms.

Smear the buns with the walnut kale pesto.

Place the portabello mushrooms with provolone cheese on the base.

Top with kale and tomatoes before the top bun.

Enjoy!

This recipe carries so much flavor from the walnut kale pesto! If you like it, you may also like the pesto I made for Pesto Pizza. This cilantro peanut pesto from Simply Whisked sounds amazing too!

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