Portobello Burgers with Red Pepper Mayonnaise1/2 cup prepared mayonnaise1/4 cup canned, roasted red peppers, drained well and patted dry with paper towels 1 teaspoon minced garlic Salt and pepper 4 portobello mushrooms, stems removed, wiped clean with a damp cloth or paper towel 1/4 cup prepared Italian salad dressing 8 (1-inch-thick) slices sourdough or French bread Butter, olive oil or olive oil cooking spray 4 slices provolone cheese 4 slices ripe, fresh tomato 4 romaine lettuce leaves, washed and dried Heat grill or broiler to high. While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper to taste and refrigerate, covered, until ready to serve. Place cleaned mushrooms on a plate and brush both sides with salad dressing. Grill mushrooms for about 4 to 5 minutes a side. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side. Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce. Top with another piece of bread and repeat procedure to make remaining sandwiches. Makes 4 servings. NOTE: Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side. Toast bread in oven or toaster oven until golden brown on both sides. |