Portobello Burgers with Pesto, Provolone, and Roasted Peppers Recipe | Epicurious Tell a Friend

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  • 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
  • 4 cups - arugula (about 2 ounces)
  • 4 slices - provolone cheese
  • Directions:

    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.

    Brief Description

    Portobellow Burgers

    Main Ingredient:


    Category:  Beverages

    Cuisine:  American

    Prep Time:
    Cook Time:



    Posted By:


    Posted On:

    September 29, 2021

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