Ingredients
| ½ cup | Best Foods Mayonnaise, plus more for toasting (Main) |
| 2 Tbsp | Parmigiano-reggiano, grated (Main) |
| 3 cloves | Garlic, crushed |
| 1 handful | Cashew nuts |
| ½ cup | Fresh basil leaves (Main) |
| 1 serving | Lemon juice |
| 1 serving | Salt and pepper, to taste |
| 4 large | Portobello mushrooms (Main) |
| 4 slices | Cheese |
| 4 | Burger buns (Main) |
| 4 handfuls | Rocket |
| ½ | Red onions, sliced |
| 4 slices | Red capsicums, marinated |
Directions
- To make the pesto place the mayonnaise in a small bowl or jar. Add the Parmigiano Reggiano and crushed garlic. Finely chop the basil and cashews and add to bowl. Mix to combine. Season to taste with lemon juice, salt and fresh ground black pepper. Cover and refrigerate until required.
- Brush or drizzle both sides of the portobello mushrooms with a little oil, season with salt and pepper and grill on a hot barbecue for 3 minutes gill side up, flip and grill for a further 3 minutes. Flip one more time and top with cheese slices and cook until cheese is suitably melted. While mushrooms are cooking, brush burger buns with plain mayo before toasting on the barbecue. Prep the other ingredients so you're ready…
- To assemble spread a dollop of pesto mayo on the bottom bun, followed a handful of rocket and a slice of marinated capsicum. Add sliced red onion followed by the portobello mushroom with cheese on top. If you're a fiend like me, add more pesto mayo to the top bun before crowning and devouring.
See more BBQ recipes for your vegetarian mates
Recipe by Genie de Wit from
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Run by graphic designer turned food blogger and food stylist Genie de Wit, who has devised a recipe in honour of National BBQ Day with her own delicious spin on the versatile vegetarian