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Portobello Burgers With Pesto, Provolone, And Roasted Peppers

17 faves
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
64%
CHOL
15%
SOD
53%

Comments

This may very well be the best portobello burger I've ever had. The pesto is the key. Not sure if it really makes a difference but we used Kraft's Olive Oil Mayo.
Sami Naffziger   •  7 Mar   •  Report
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Ingredients for 4 servings

1/2 cup purchased 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

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