Mushroom Pesto Burger Italiano Recipes

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MUSHROOM PESTO



Mushroom Pesto image

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

Provided by Jewels Cooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered
1 shallot, chopped
1 cup toasted pine nuts
¼ cup extra-virgin olive oil
¼ cup vegetable broth
3 cloves garlic, chopped
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup Parmesan cheese, grated

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
  • Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g

MUSHROOM PESTO



Mushroom Pesto image

Looking to make a lighter pesto, America's Test Kitchen Family Cookbook took out the nuts and added a surprise ingredient!

Provided by Sharon123

Categories     Sauces

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 12

1/2 ounce dried porcini mushrooms
1/2 cup water
10 ounces white button mushrooms, trimmed, sliced thin
1 shallot, minced
2 tablespoons extra virgin olive oil
salt
4 garlic cloves, minced
1 tablespoon minced fresh thyme (or 1/2 tsp. dried)
1 ounce parmesan cheese, grated (1/2 cup)
1/4 cup part-skim ricotta cheese (or cottage cheese)
1/4 cup packed fresh parsley
pepper

Steps:

  • Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup.
  • Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes.
  • Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits.
  • Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste.
  • When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
  • Note:.
  • The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.

Nutrition Facts : Calories 393.4, Fat 27.6, SaturatedFat 7.9, Cholesterol 29.3, Sodium 361.6, Carbohydrate 22.1, Fiber 3.7, Sugar 5.7, Protein 19.9

TUSCAN BURGERS WITH PESTO MAYO



Tuscan Burgers with Pesto Mayo image

Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese. Try them and you'll love them! -Rita Combs, Valdosta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup prepared pesto, divided
3 ounces sliced pancetta, finely chopped
1/4 teaspoon pepper
1/8 teaspoon kosher salt
1 pound ground beef
1 small red onion, cut into 4 slices
1 large tomato, cut into 4 slices
1 tablespoon olive oil
8 ounces fresh mozzarella cheese, cut into 4 slices
4 Italian rolls, split
1 cup fresh arugula or fresh baby spinach

Steps:

  • In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.

Nutrition Facts : Calories 833 calories, Fat 58g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 1015mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

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