Portobello Burgers with Pesto, Provolone, and Roasted Peppers
From: Bon Appétit | June 2009 by Jill Silverman Hough
Later in the summer, you can use eggplant in place of the portobellos. Makes 4 servings Ingredients: 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 Preparation: Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve. Rene's Coleslaw- from Paula Dean Prep time- 10 min. Ingredients: 5 Cups shredded cabbage 1/2 Cups almonds, toasted 1 1/2 Cups dried cranberries 1/2 Cup celery, diced 1/4 Cup chopped green onions, white and green parts 1/2 Cups chopped green bell pepper Dressing: 1/2 Cup mayo 1 Tbsp sweet pickle relish 1 Tbsp honey mustard 1 Tbsp honey salt & pepper Directions: Comine cabbage, almonds, cranberries, celery, green onions and green pepper in a large plastic bowl with snap-on lid. Combine all dressing ingredients, adding salt & pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw jsut before serving. Stir well. |
