Recipe Detail

Portobello Burgers with Pesto, Provolone, and Roasted Peppers Re

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Number of Servings:


  1. 1/2 - cup purchased pesto
  2. 1/4 - cup mayonnaise
  3. 4 - sourdough, whole grain, or ciabatta rolls, split horizontally
  4. 4 - portobello mushrooms, stemmed, dark gills scraped out
  5. 4 cups - arugula (about 2 ounces)
  6. 4 slices - provolone cheese


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.


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