Grilled Portobello Burgers with Pesto Mayo
A simple pesto mayo, slices of provolone cheese, red onions, roasted red peppers add extra flavor and color to these terrific veggie burgers.
1 (7-ounce) container BUITONI Refrigerated All Natural Pesto with Basil
2 tablespoons mayonnaise
6 large portobello mushroom caps, stems trimmed or removed
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 whole-wheat rolls, split open
6 slices provolone cheese (optional)
Thinly sliced red onions
Roasted red peppers
2 cups arugula leaves
- Combine pesto and mayonnaise in medium bowl; stir well.
- Preheat grill to medium-high. Brush both sides of portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and keep warm. Toast cut sides of rolls on grill just until light golden; remove.
- Spread bottoms of each roll with about 2 tablespoons pesto mayo. Top with mushroom, cheese slice, red onion, roasted red pepper and small handful of arugula. Top with top of roll.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.