Portobello Burgers with Pesto, Provolone, and Roasted Peppers

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by Maggie Norris

azfamily.com

Posted on January 10, 2013 at 6:00 AM

Updated Wednesday, Jan 9 at 11:49 AM

Yields: 8 servings

1 cup purchased pesto
1/2 cup mayonnaise
8 sourdough, whole grain, or ciabatta rolls, split horizontally
8 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
8 cups arugula (about 2 ounces)
8 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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