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La Belle Cuisine
Portobello Burgers with Pesto, Provolone,
and Roasted Peppers
by Jill Silverman Hough
Bon Appetit June 2009
yield: Makes 4 servings
Bon Appetit - One Year Subscription
"Later in the summer, you can use eggplant in place
of the portobellos."
1/2 cup purchased [or homemade] 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
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Grill rolls, cut side down, until
lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
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.
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