Portobello Burgers with Pesto, Provolone, and Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Later in the summer, you can use eggplant in place of the portobellos. Ingredients:
1/2 cup purchased pesto |
1/4 cup mayonnaise |
4 sourdough, whole grain, or ciabatta rolls, split horizontally |
4 portobello mushrooms, stemmed, dark gills scraped out |
olive oil |
roasted red peppers from jar, drained |
4 cups arugula (about 2 ounces) |
4 slices provolone cheese |
Directions:
1. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
2. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
3. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
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