Portobello Burgers with Pesto, Provolone, and Roasted Peppers

By Gothelp

by Jill Silverman Hough

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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preparation

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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