PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS

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Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

How to make Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Provided by @MakeItYours

Number Of Ingredients 8

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