Ingredients

Mushrooms:
• 4 medium Portobello mushrooms
• 2 TBSP plus 1 ½ tsp (37 ml) fresh lemon juice
• 1 TBSP (15 ml) extra-virgin olive oil
• 1 clove garlic, minced
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) dried basil
• ¼ tsp (1 ml) fine-grain sea salt
• ¼ tsp (1 ml) freshly ground black pepper

Pesto:
• 1 clove garlic
• 1 cup (250 ml) lightly packed destemmed kale leaves
• ¼ cup (60 ml) oil-packed sun-dried tomatoes
• ¼ cup hemp seeds
• 1 TBSP (15 ml) fresh lemon juice
• 2 TBSP (30 ml) olive oil
• ¼ tsp (1 ml) fine-grain sea salt
• 2 TBSP water

Optional Toppings:
• Caramelized onions
• Kale or lettuce leaves
• Roasted/grilled peppers
• Tomato slices (raw or grilled)
• Avocado slices

Directions

1. Remove the stems from the mushrooms by twisting the stem until it pops off. With a small spoon, scrape out and discard the black gills. Rub cap with a damp cloth to remove any debris.
   
   
2. In a large bowl, whisk together the lemon juice, oil, garlic, oregano, basil, salt, and pepper.
   
   
3. Add the Portobello caps to the bowl and toss to coat them in the marinade.
   
   
4. Marinate the mushrooms for 15 minutes, flipping once.
   
   
5. Make the pesto: In a food processor, add the garlic, kale leaves, sun-dried tomatoes, hemp seeds, lemon juice, olive oil, salt and 2 tablespoons (30 ml) water and process until smooth, stopping and scraping down the sides of the bowl as necessary.
   
   
6. Preheat a grill pan or an outdoor grill over medium-high heat. Grill the Portobello caps for 4 to 5 minutes per side, until lightly charred and tender. Or, cook in a 350° oven for 10 minutes, 5 minutes each side.
   
   
7. Serve the Portobello caps on a toasted bun or sliced up in a lettuce wrap topped with a generous amount of the pesto, and additional toppings of your choice. Any leftover pesto will keep in an airtight container in the refrigerator for at least a week. It’s great on sandwiches, wraps, pasta and more!