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:

Quickview
571k Calories
14g Protein
42g Total Fat
36g Carbs
9% Health Score
Limit These
Calories
571k
29%

Fat
42g
65%

  Saturated Fat
9g
57%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
21mg
7%

Sodium
1994mg
87%

Get Enough Of These
Protein
14g
28%

Vitamin C
41mg
50%

Vitamin K
47µg
45%

Vitamin A
1579IU
32%

Selenium
19µg
27%

Calcium
254mg
25%

Vitamin B3
4mg
22%

Phosphorus
212mg
21%

Copper
0.37mg
18%

Vitamin E
2mg
17%

Vitamin B6
0.3mg
15%

Potassium
511mg
15%

Fiber
3g
14%

Folate
53µg
13%

Vitamin B2
0.21mg
12%

Manganese
0.24mg
12%

Vitamin B5
1mg
12%

Zinc
1mg
9%

Iron
1mg
9%

Vitamin B12
0.34µg
6%

Vitamin B1
0.08mg
5%

Magnesium
21mg
5%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

Domino's Pizza co-founder traded his shares for a Volkswagen.

Food Joke

Q: What do you call a mushroom that brings all the beer to your party? A: A fungi .

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