Ingredients:
1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil
2 tablespoons reduced-fat mayonnaise
6 large portobello mushroom caps, stems trimmed or removed
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 whole-wheat rolls, split open
6 slices provolone cheese (optional)
Thinly sliced red onions
Roasted red peppers
2 cups arugula leaves
Directions:
COMBINE pesto and mayonnaise in medium bowl; stir well.
PREHEAT grill to medium-high. Brush both sides of Portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and keep warm. Toast cut sides of rolls on grill just until light golden; remove.
SPREAD bottoms of each roll with about 2 tablespoons pesto mayo. Top with mushroom, cheese slice, red onion, roasted red pepper and small handful of arugula. Top with top of roll.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes
Servings: 6
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