Portobello Burger w/ Sun-Dried Tomato Mayo

Yield: 4 servings
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  • For the mayo:
  • 1/2 cup(s) reduced-fat mayonnaise
  • 2 tablespoon(s) prepared sun-dried tomato pesto
  • 1 teaspoon(s) lemon juice
  • For the burger:
  • 1/3 cup(s) red wine vinegar
  • 1/4 cup(s) extra-virgin olive oil
  • 2 clove(s) garlic, minced
  • 1 teaspoon(s) Dijon mustard
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • 4 Portobello mushroom caps (5-inch round each)
  • 4 slice(s) red onion, (1/2-inch-thick)
  • 1 yellow or orange bell pepper quartered lengthwise and seeded
  • 4 kaiser rolls, split
  • 1 cup(s) baby arugula


  1. In a small bowl, stir together the mayonnaise, sun-dried tomato tomato pesto and lemon juice. Cover and refrigerate until serving.

  2. In a large bowl, whisk together vinegar, oil, garlic, mustard, salt & pepper.

  3. Add mushrooms, onions & peppers, turning to coat with the marinade.

  4. Remove vegetables from the marinade, letting any excess drip off. Reserve the marinade. Grill the vegetables until browned on both sides and tender, about 5 minutes per side, brushing once with additional marinade during cooking.

  5. Meanwhile, toast the rolls at the edge of the grill or in a toaster.

  6. To assemble, divide arugula among the 4 roll bottoms. Top with onions & peppers. Set the mushroom caps on top. Spread 1/4 of the mayo on each roll top and set on top of the mushrooms.
November 2013

This recipe is a personal recipe added by CLdiva and has not been tested or endorsed by MyRecipes.

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