Cheese-Stuffed Portobello Burgers

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6 large Portobello mushrooms (6 ounces each), stemmed and stems reserved

2 tablespoons extra-virgin olive oil, plus more for brushing

1 yellow bell pepper, finely chopped

2 medium shallots, minced

2 garlic cloves, minced

1/3 cup coarsely chopped roasted salted cashews

1/4 cup finely chopped dill or basil

4 ounces aged Gouda or Cheddar cheese, shredded (1 cup), plus 4 thin slices aged Gouda or Cheddar

Kosher salt

Cayenne pepper

1/2 cup mayonnaise

Freshly ground black pepper

4 kaiser rolls, split

1 small bunch of arugula

4 thin tomato slices

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