This vegetarian Portobello Mushroom Burger has a meaty texture and tangy flavor. It's topped with sweet caramelized onions, pistachio pesto, and creamy goat cheese.
Heat a large skillet over medium/medium low heat. Once hot, add in butter.
Once the butter has melted, add in sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized.
In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed. Taste and season with salt and pepper.
*Some of the oil/vinegar will roll off the mushrooms and may start to smoke on the pan. Don't worry...it's totally normal!**After the mushrooms were cooked, Trevor cut the mushrooms to fit the size of bun we have on hand. This isn't necessary, but makes for a really pretty presentation!***Gluten free? Make sure to use a GF bun! :)