Recipe

Portobello Burgers With Pesto And Roasted Red Peppers Recipe

Add Step-by-Step Photos	Kimmeraz / All my dishes 4 months, 1 week ago Where "good for you" and "delicious" meet! Perfect for those hot summer nights when you want something a little lighter than the typical beef burger. This treat is just as filling and hearty, with an explosion of flavor! Prep:10m Cook:10m Servings:4	Kimmeraz
	easy delicious grilled portobello mushroom provolone pesto red peppers burger

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Ingredients

* 1/2 cup purchased pesto

* 1/4 cup mayonnaise

* 4 sourdough, whole grain, onion, or ciabatta rolls, split horizontally

* 4 portobello mushrooms, stemmed, dark gills scraped out

* Olive oil

* 4 slices provolone

* Roasted red peppers from jar, drained

* 4 cups arugula or spinach (about 2 ounces)

Directions

Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper if desired. ((watch the salt, depending on the pesto you buy, it may already be salty enough))

Heat your grill or grill pan to medium-high. 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. During the last minute of grilling, place the slices of provolone on top of each mushroom so they can melt. Place 1 mushroom on each roll bottom.

Pat pepper slices with a paper towel to dry, and place enough to cover each mushroom. Add arugula. Press roll tops over and serve.

Variations: If you don't care for mayo, you can use the pesto all by itself on the buns. Or, if you don't like pesto, plain mayo works just as well here. And because I love cheese, I put two slices on my mushrooms!! Enjoy!!!

** this recipe was adapted from "Bon Appetit" (June 2009)

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