Portobello Burgers with Pesto, Provolone, and Roasted Peppers
Need a lacto ovo vegetarian main course? Portobello Burgers with Pesto, Provolone, and Roasted Peppers could be an amazing recipe to try. One portion of this dish contains about 16g of protein, 44g of fat, and a total of 603 calories. This recipe serves 4 and costs $3.58 per serving. 380 people have made this recipe and would make it again. This recipe from Epicurious requires arugula, provolone cheese, portobello mushrooms, and olive oil. It is a rather expensive recipe for fans of American food. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 63%, this dish is good. Similar recipes are Pesto Portobello Mushroom, or Chicken, Burgers with Marinated Roasted Tomatoes, Presto Pesto Panini (with Prosciutto, Provolone & Peppers), and pesto portobello burgers.
Servings: 4
Ingredients:
4 cups arugula (about 2 ounces)
4 sourdough, whole grain, or ciabatta rolls, split horizontally
1/4 cup mayonnaise
Olive oil
1/2 cup purchased pesto
4 portobello mushrooms, stemmed, dark gills scraped out
4 slices provolone cheese
Roasted red peppers from jar, drained
Equipment:
bowl
grill
Cooking instruction summary:
Preparation Stir pesto and mayonnaise in small bowl toblend. Season with salt and pepper. Prepare barbecue (medium-high heat).Grill rolls, cut side down, until lightlytoasted. Transfer to plates. Spread grilledside of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil;sprinkle with salt and pepper. Grill, roundedside up, 4 minutes. Turn mushrooms over.Cover and grill until mushrooms are tender,about 4 minutes. Place 1 mushroom oneach roll bottom. Top each with enough redpepper pieces to cover, then with arugulaand cheese. Press roll tops over and serve.
Step by step:
1. Stir pesto and mayonnaise in small bowl toblend. Season with salt and pepper.
2. Prepare barbecue (medium-high heat).Grill rolls, cut side down, until lightlytoasted.
3. Transfer to plates.
4. Spread grilledside of rolls with pesto mayonnaise.
5. Brush mushrooms on both sides with oil;sprinkle with salt and pepper. Grill, roundedside up, 4 minutes. Turn mushrooms over.Cover and grill until mushrooms are tender,about 4 minutes.
6. Place 1 mushroom oneach roll bottom. Top each with enough redpepper pieces to cover, then with arugulaand cheese. Press roll tops over and serve.
Nutrition Information:
covered percent of daily need
