-2%20(1)%20(1).webp)
Pumpkin Seed Basil Pesto Grilled Mushroom Sandwich
Once they found out I was plant-based, they told me to just bring the ice to the bbq Part 2. The last video I posted, so many people were mad at me for not bringing the ice; but I brought this delicious dish. This is part two. Trust me, this sandwich is so flavorful and made for everyone with this pumpkin seed basil pesto sauce, red onions, mozzarella, thinly sliced banana peppers, microgreens, and grilled to perfection plant-based mushrooms. It would be mad if I brought this to the BBQ instead of ice. You never know; I might have ice in the trunk and a chest still.
Go Pro to Access This Recipe
You don't have permission to view this recipe. Please upgrade your plan or sign in to continue.
Shopping List
Grilled Oyster mushrooms
•10–14 oz Oyster mushrooms
Oyster mushrooms marinade
•2 tablespoons avocado oil
•1 tablespoon balsamic vinegar
•4 garlic cloves
•3 tablespoons tamari
•1/2 cup water
•1 teaspoon maple syrup
•juice from 1 lemon
•1 sprig fresh thyme
•2 teaspoons smoked paprika
•salt and pepper to taste
Pesto Sauce
•1 handful fresh basil
•1 cup roasted pumpkin seeds
•2 tablespoons water
•1/4 cup olive oil
•2 tablespoons nutritional yeast
•1 teaspoon red pepper flakes
•2 teaspoons all-purpose Greek seasoning
•juice and lemon zest from 1 lemon
•3 garlic cloves
Other ingredients:
•red onions
•mozzarella
•microgreens
•sliced banana peppers
•Focaccia bread
Directions
• Add mushrooms to a cast-iron pan or grill and press firmly to remove water. Release moisture on both sides and grill for approximately 5–8 minutes.
• Combine all marinade ingredients, add mushrooms, and let them marinate for one hour.
• Grill mushrooms for 4 to 5 minutes per side, reserving the marinade to reintroduce once cooking is complete.
• Process all pesto ingredients except basil in a food processor until smooth, then incorporate basil and blend again until smooth.
• Enjoy assembling your sandwich.
Shopping List
Grilled Oyster mushrooms
•10–14 oz Oyster mushrooms
Oyster mushrooms marinade
•2 tablespoons avocado oil
•1 tablespoon balsamic vinegar
•4 garlic cloves
•3 tablespoons tamari
•1/2 cup water
•1 teaspoon maple syrup
•juice from 1 lemon
•1 sprig fresh thyme
•2 teaspoons smoked paprika
•salt and pepper to taste
Pesto Sauce
•1 handful fresh basil
•1 cup roasted pumpkin seeds
•2 tablespoons water
•1/4 cup olive oil
•2 tablespoons nutritional yeast
•1 teaspoon red pepper flakes
•2 teaspoons all-purpose Greek seasoning
•juice and lemon zest from 1 lemon
•3 garlic cloves
Other ingredients:
•red onions
•mozzarella
•microgreens
•sliced banana peppers
•Focaccia bread
Directions
• Add mushrooms to a cast-iron pan or grill and press firmly to remove water. Release moisture on both sides and grill for approximately 5–8 minutes.
• Combine all marinade ingredients, add mushrooms, and let them marinate for one hour.
• Grill mushrooms for 4 to 5 minutes per side, reserving the marinade to reintroduce once cooking is complete.
• Process all pesto ingredients except basil in a food processor until smooth, then incorporate basil and blend again until smooth.
• Enjoy assembling your sandwich.
.jpeg)
.jpeg)
.jpeg)
.jpeg)
0 Comments
Login or Register to Join the Conversation