Wednesday, July 11, 2012

Baked Portabella Burgers with Roasted Red Peppers, Pesto, and Provolone

Well, last night was my last night of eating meat. We made some lamb burgers with goat cheese and a homemade spicy tomato jam. They were... delicious.

But strangely, not as delicious as tonight's portabella burgers. Granted, someone stole two legs off of our three-legged grill this afternoon (?), so we baked our caps instead of grilling them.

Baked Portabella Burgers with Roasted Red Peppers, Pesto, and Provolone
adapted from epicurious.com

2 red peppers (or 2 jarred roasted red peppers)
4 portabella caps, stems removed

olive oil
4-8 slices provolone (omit for vegan)
spring greens or arugula
2-4 Tbsp pesto
mayonnaise (or vegannaise)
4 potato buns

Using your broiler or gas stove, char the peppers (here's a useful tutorial, if you haven't done this before). Place in a medium bowl and cover with saran wrap (alternatively use a small saucepan and lid) and let sit for 30 minutes. Then peel off the skin, remove seeds, and cut peppers into four pieces.

While peppers are steaming, heat oven to 350F. Remove stems from portabella caps, and place on a slightly-greased  baking sheet, gills up. Drizzle with olive oil, and generously salt and pepper. Bake for 25 minutes. Add cheese slices, and bake for another 5-10 minutes until cheese is melted and bubbly.

If you have time, toast the hamburger buns. Spread the mayo and pesto on each bun, and stack with mushrooms, peppers, and greens.

Yum!