Portobello Burgers
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Garnish these Portobello Burgers with provolone cheese, sliced fresh tomato, and crisp romaine lettuce. Serve with sides of fresh fruit and a deli pasta for a healthy, quick meal.
INGREDIENTS
1/2 cup mayonnaise
1/4 cup canned roasted red peppers, drained well and patted dry with paper towels
1 teaspoon minced garlic
Salt and pepper
4 Portobello mushrooms, stems removed, wiped clean with a damp cloth or paper towel
1/4 cup prepared Italian dressing
8 (1-inch) thick slices sourdough or French bread
Butter, olive oil, or olive oil cooking spray
4 slices provolone cheese
4 slices ripe, fresh tomato
4 romaine lettuce leaves, washed and driedTurn grill on high and preheat for 5 minutes. While grill is heating, prepare red pepper mayonnaise by puréeing mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper to taste and refrigerate, covered, until ready to serve.
Place cleaned mushrooms on a plate and brush both sides with salad dressing. Reduce grill heat to medium-high. Grill mushrooms for about 4 to 5 minutes per side. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side.
Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato slice and a piece of lettuce. Top with another piece of bread and repeat procedure to make remaining sandwiches.
Makes 4 servings
NOTE - Burgers can be broiled in the oven, about 4-inches from broiler, for 4 to 5 minutes per side. Toast bread in oven or toaster oven until golden brown on both sides.
