Portobello Burgers with Pesto, Provolone, and Roasted Peppers
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
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Cooking tools:
- Grill
- Pastry brush
- Mixing bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Tongs
- Spatula
- Plate
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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