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Portobello Burgers with Pesto, Provolone, and Roasted Peppers

By Jill Silverman Hough

4.9

(74)

Image may contain Burger Food Plant Bread Dish and Meal
Portobello Burgers with Pesto, Provolone, and Roasted PeppersElinor Carucci

Later in the summer, you can use eggplant in place of the portobellos.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 1

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

    Step 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.

    Step 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.

TagsBurgerEggplantVegetablePortobello MushroomMushroomBell PepperArugulaLeafy GreensProvoloneCheeseDairyMainDinnerNut FreeVegetarianQuickEasy30 Minutes or LessGrillingBon Appétit
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