Grilled Portobello Mushroom Burgers

Choose flat, thick mushroom caps and buy a few extra to practice the slicing technique. If you are pressed for time you can use ¼ cup of prepared pesto instead of making it.

Preparation: 25 minutes
Total Time: 35 minutes
Makes: 4 burgers

Pesto:
1 clove garlic
1 cup packed baby arugula leaves
¼ tsp kosher salt
¼ cup olive oil

Burgers:
8 large Portobello mushrooms
4 tbsp olive oil, kosher salt, and fresh pepper
4 ounces fresh or smoked mozzarella, cut into 4
4 large pieces roasted red pepper, wiped dry
1 cup packed baby arugula leaves

Method:
Make the pesto:

1. Fit a food processor with a metal blade.
2. With motor running, drop garlic through feed tube, process until finely minced. Remove lid; add baby arugula and ¼ tsp salt.
3. With processor running, stream in oil. Set aside

For the burger:
You need 2 mushroom caps for each burger.Remove and discard mushroom stems. For burger bottoms, slice off and discard about ½ inch of the rounded tops of 4 mushrooms to make them flat. Brush all mushrooms on both sides with oil, salt, and pepper.

For the burgers.

1. Grill mushrooms, covered, 4 minutes; turn quickly and grill 3 minutes more, just tender.
   Turn 4 mushrooms with cut tops, gill side up on the grill.
2. Top each with cheese and roasted pepper; place an uncut mushroom gill-side down on top. Cover grill and cook 1 minute more, until cheese begins to melt.
3. Place burgers on plates and stuff with arugula, lifting off mushroom tops and placing greens on top of cheese and peppers. Return tops.
4. Drizzle with pesto.
   enjoy.