Name: Portobello Burgers with Pesto, Provolone, and Roasted Peppers
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

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Overhead view of a grilled mushroom on a square roll with cheese pesto and a side of chips.

Recipe notes

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