The Kitchn: You must make these grilled portobello burgers
1 small red onion
4 ounces roasted red peppers (about 3/4 cup)
Vegetable oil
4 hamburger buns
1/2 cup vegan or regular pesto sauce (homemade or store-bought)
1 cup packed baby arugula (about 1 ounce)
1. Mince 2 garlic cloves. If needed, remove the stems from 4 large portobello mushrooms.
2. Place the garlic, 2 tablespoons balsamic vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large resealable bag or large shallow container and stir to combine. Add 4 large portobello mushrooms and toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, prepare the toppings.
3. Slice 1 small red onion into 1/4-inch thick rounds. Tear 4 ounces roasted red peppers (about 3/4 cup) into large pieces.
Option 1: Grill pan
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