Portobello Burgers with Pesto, Provolone, and Roasted Peppers
A gourmet vegetarian burger featuring grilled portobello mushrooms topped with a creamy pesto-mayo spread, roasted red peppers, fresh arugula, and melted provolone cheese, all served on artisanal rolls.
Ingredients
- •½ cup purchased pesto
- •¼ cup mayonnaise
- •4 rolls sourdough, whole grain, or ciabatta rolls
- •4 whole portobello mushrooms
- •2 tablespoons Olive oil
- •1 cup Roasted red peppers
- •4 cups arugula
- •4 slices provolone cheese
Cooking Instructions
- 1.
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
5 min
- 2.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
8 min
- 3.
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.
12 min
