Portobello Burgers with Pesto, Provolone, and Roasted Peppers

INGREDIENTS:

1/2 cup            Pesto

1/4 cup            Mayonnaise

4                       Sourdough, whole grain, or ciabatta rolls split horitontally

4                       Portobello Mushrooms, stemmed with dark gills scraped out

tt                       Olive Oil

2                       Fresh Red Bell Peppers, roasted on stove top and seeded

4 cups             Arugula

4 slices           Provolone Cheese

INSTRUCTIONS:

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.