Summer grilling and Meatless Monday don’t have to be mutually exclusive. This sandwich recipe I found from June 2009 Bon Appétit (I’ve made a few changes), will have even the carnivores in the family asking for it again. It combines meaty portobello mushrooms with grilled peppers, fresh mozzarella and peppery arugula.
Portobello Burgers with Pesto, Red Peppers and Mozzarella
1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally (I use the torta rolls from Costco)
4 large portobello mushrooms, stemmed, dark gills scraped out
2 red bell peppers, grilled (or roasted red peppers from jar, drained). You can leave them in 1/2 pieces or cut into strips, whatever your preference is
4 cups baby arugula (about 2 ounces)
4 slices fresh mozzarella cheese
Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
Prepare barbecue (medium-high heat). Put whole red peppers on grill and turn until lightly blackened. Let steam on a plate for a few minutes and peel.
While peppers are grilling, 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.
Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
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.