Portobello Burgers With Pesto Provolone And Roasted Peppers Food

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PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

Provided by Jill Silverman Hough

Categories     Cheese     Mushroom     Pepper     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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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