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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
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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