Portobello Mushroom Burgers
PORTOBELLO MUSHROOM BURGERS
4 Portobello Mushroom Caps 4 large slices Tomato
1/4 cup Balsamic Vinaigrette Lettuce Leaves
1/3 cup Mayonnaise 4 slices Provolone Cheese
1/4 cup drained roasted Red Peppers
4 tsps. Butter
Wipe the Mushroom Caps with a damp paper towel; heat a grill pan over medium heat until hot.
Place the Mushrooms stem side down in the pan; brush with half the Vinaigrette and grill 5 minutes.
Turn the Mushrooms over and brush with the remaining Vinaigrette; cook for 5 – 8 minutes longer or until very tender.
Combine the Mayonnaise and Roasted Red Peppers in a blender or food processor and run until blended.
While the Mushrooms are cooking, slice the Buns in half; spread each half with a teaspoon Butter; toast on a hot griddle or skillet until brown.
Spread the Buns with the Mayonnaise – place a Lettuce Leaf and a Tomato slice on the top half of each Bun.
Place a Mushroom Cap on each Bun bottom and add a slice of Provolone
Add the Bun top. Serve immediately.