- A batch of our VEGAN PESTO works great!
- 2 tsps fresh (or 1 tsp dry) herbs such as thyme, oregano or basil, or a combination. (I have fresh herbs on my deck every summer and I usually just pick a few sprigs of thyme and oregano.)
- 3 cloves of garlic
- 1/4 cup balsamic vinegar
- 2 Tbs tamari (or soy sauce)
- 2 Tbs agave or maple syrup
- several grinds of black pepper
- 1 Tbs olive oil (optional)
- Remove the stems and brush well or rinse 6 portabella mushroom caps. Place them side by side in a baking pan (with sides), cap side down.
- Combine all marinade ingredients in a blender
- Once well blended, divide the marinade over the mushroom caps. I take a pastry brush to evenly and gently spread the mixture.
- Let sit for at least 30 minutes.
- Place the pan under the broiler and cook for about five minutes or until the juices just start to flow. The time really depends on how close your rack is to the broiler.
- Pull the pan out, gently flip the caps, brushing the tops with the marinade and juices and return to the broiler for another few minutes.
- When the caps are almost at your desired “doneness”, take them out, gently flip them once again, and spread the vegan pesto on the caps.
- Sprinkle with vegan mozzarella style shreds (we like Trader Joe’s), lower the oven rack about one position, and return the caps to the oven until shreds are melted or pesto is warmed (if not using shreds).
- Unlike beef or turkey burgers, there are no safety risks related to how long or thoroughly you cook the mushrooms. It is entirely a matter of taste. Mushrooms will stay juicy even if well cooked so they are terribly hard to mess up.
- These caps can be eaten as is or can be the foundation for a deluxe vegan burger!