Portobello Burgers with Pesto, Provolone, and Roasted Peppers

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)
  • 1 cup coarsely grated mozzarella cheese (about 4 ounces)

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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