Meaty grilled portabella with sweet roasted red peppers and creamy Italian cheese will satisfy vegetarians and meat eaters alike.
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Aioli Spread
14 cup mayonnaise
12 teaspoon finely chopped fresh garlic
14 teaspoon coarse ground pepper
18 teaspoon salt
Sandwich
4 tablespoons Land O Lakes® Butter, melted
4 ciabatta rolls, split
4 medium (about 4 inches in diameter) portabella mushrooms, stems removed
Salt, if desired
Pepper, if desired
8 (3/4-ounce) slices Land O Lakes® Italian Blend
1 (12-ounce) jar roasted red peppers, drained
1 cup arugula leaves
STEP 1
Heat gas grill to medium or charcoal grill until coals are ash white. Combine all aioli spread ingredients in a small bowl. Set aside.
STEP 2
Brush 2 tablespoons melted butter on cut-side of rolls; set aside.
STEP 3
Brush remaining butter on mushrooms; sprinkle with salt and pepper, if desired. Place mushrooms onto grill, smooth-side down. Grill, turning once, 6-8 minutes or until mushrooms are tender. Place 2 cheese slices onto each mushroom; continue grilling 2-3 minutes or until cheese is melted.
STEP 4
Place buns onto grill, cut-side down. Grill 1-2 minutes or until toasted.
STEP 5
Spread each toasted top half of bun with 1 tablespoon aioli spread. Place 1/4 roasted red peppers onto toasted bottom half of bun; add grilled mushroom, 1/4 arugula leaves and top half of bun.
Broiling Directions: Heat broiler. Place mushrooms onto broiler pan. Broil 6 to 8 inches from heat, turning once, 6-8 minutes or until mushrooms are tender. Add cheese; continue broiling 1-2 minutes or until cheese is melted. Place buns onto broiler pan, cut-side up. Broil 6 to 8 inches from heat 1-2 minutes or until toasted.
The burger patty itself is just the beginning. Start with chicken, pork, veggies, a portabella mushroom or good, old-fashioned beef. Then heap on the flavors from there, with cheese, onions, salsa and even fruit.
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