Portobello Burgers with Pesto, Provolone, and Roasted Peppers

http://www.epicurious.com/recipes/food/views/portobello-burgers-with-pesto-provolone-and-roasted-peppers-353378

Tags

  • 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

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)
  • 4 slices provolone cheese

Directions

  • 1.

    Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.

  • 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.

  • 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.