Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Ingredients for Portobello Burgers with Pesto, Provolone, and Roasted Peppers

• 120ml purchased pesto

• 60ml mayonnaise

• 4 sourdough, whole grain, or ciabatta rolls, split horizontally

• 4 portobello mushrooms, stemmed, dark gills scraped out

• Huile d'olive

• Roasted red peppers from jar, drained

• 4 cups rocket (about 60g )

• 4 slices provolone cheese

How to make Portobello Burgers with Pesto, Provolone, and Roasted Peppers

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 rocket and cheese. Press roll tops over and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.