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Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Name: Portobello Burgers with Pesto, Provolone, and Roasted Peppers
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

Steps

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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.

Recipes sourced from Epicurious.com.

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