PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories 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
Yield Makes 4 servings
Number Of Ingredients 8
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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