Portobello Burgers with Pesto, Provolone and Roasted Peppers

 

Portobello Burgers with Pesto, Provolone and Roasted Peppers
 “Bon Appetit” (June 2009)
Serves 4

• 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
• 4 slices provolone
  
• Roasted red peppers from jar, drained
• 4 cups arugula or spinach (about 2 ounces)

1. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
2. 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.
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. 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.
4. Pat pepper slices with a paper towel to dry, and place enough to cover each mushroom. Add arugula. Press roll tops over and serve.