Portobello Burgers with Pesto, Provolone, and Roasted Peppers

by Janet bochner

Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Photo by lisa S.

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup purchased pesto

  • ¼

    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


Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. 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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