Portobello Burgers
By: Anonymous
Published: Saturday, February 13, 2010 - 4:42am

Ingredients




4 lrgs portobello mushrooms, (about 1 lb.)
stemmed
7 ounces roasted red peppers packed in water
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 bn arugula, stemmed
leaves torn in half, (2 cups)
4 whls -wheat buns or hard rolls
split and lightly toasted

Preparation

1 4 SERVINGS DAIRY-FREE 2 If you're in the mood, top the cooked mushrooms with a bit of your favorite cheese. Look for roasted peppers packed in virgin olive oil with garlic for extra flavor-we used the water-packed version to keep the fat down. 3 MEAL PLAN: Make a quick pasta salad with cooked penne pasta, chopped tomatoes, chopped basil and kalamata olives. Toss with a vinaigrette dressing and serve at room temperature. 4 Prepare grill or heat grill pan over medium-high heat. Hold 1 mushroom stemmed side up in your hand. Using small sharp knife, carefully cut and scrape to remove most of dark brown "gills." Repeat with remaining mushrooms. Set aside. 5 Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 tablespoons liquid. Thinly slice peppers and set aside. 6 Whisk vinegar, oil, mustard and 1 tablespoon water into red pepper liquid in bowl to make dressing. Place 1 tablespoon of dressing in medium bowl, add arugula and toss well. 7 Brush remaining dressing over both sides of mushrooms. Place mushrooms stemmed side down on grill or in pan. Cook until juicy and tender, turning once, about 3 to 4 minutes each side. 8 Place 1 mushroom on bottom of each bun. Top with pepper slices. Place some arugula salad on top of each, cover with bun tops and serve.