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Portobello Burgers with Red Pepper Mayonnaise



  • 1/2 cup prepared mayonnaise
  • 1/4 cup canned, roasted red peppers, drained well and patted dry with paper towels
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 portobello mushrooms, stems removed, wiped clean with a damp cloth or paper towel
  • 1/4 cup prepared Italian salad dressing
  • 8 (1-inch-thick) slices sourdough or French bread
  • Butter, olive oil or olive oil cooking spray
  • 4 slices provolone cheese
  • 4 slices ripe, fresh tomato
  • 4 romaine lettuce leaves, washed and dried


  1. Heat grill or broiler to high.
  2. While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender.
  3. Season with salt and pepper to taste and refrigerate, covered, until ready to serve.
  4. Place cleaned mushrooms on a plate and brush both sides with salad dressing.
  5. Grill mushrooms for about 4 to 5 minutes a side.
  6. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side.
  7. Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce.
  8. Top with another piece of bread and repeat procedure to make remaining sandwiches.

Makes 4 servings.

Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side. Toast bread in oven or toaster oven until golden brown on both sides.

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