Portobello Cheeseburgers
.
.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 4 | each |
mushrooms, portabello
4-inch |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
*
|
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
gorgonzola cheese
crumbled |
*
|
| 3 | tablespoons |
mayonnaise, fat free
|
|
| 4 | each |
sandwich rolls
each about 2 ounce |
* |
| 2 | cups |
arugula (roquette)
trimmed |
*
|
| ½ | cup |
sweet red bell peppers
sliced bottled roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ml |
olive oil
|
|
| 4 | each |
mushrooms, portabello
4-inch |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
*
|
| 15 | ml |
garlic
minced |
|
| 59 | ml |
gorgonzola cheese
crumbled |
*
|
| 45 | ml |
mayonnaise, fat free
|
|
| 4 | each |
sandwich rolls
each about 2 ounce |
* |
| 473 | ml |
arugula (roquette)
trimmed |
*
|
| 118 | ml |
sweet red bell peppers
sliced bottled roasted |
|
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle mushrooms with salt and pepper.
Add mushrooms to pan; sauté 4 minutes or until tender, turning once.
Add garlic to pan; sauté 30 seconds.
Remove from heat.
Combine cheese and mayonnaise, stirring well.
Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with ½ cup arugula and 2 tablespoons peppers.
Place 1 mushroom on each serving, and top with top halves of rolls.
