01 Feb Pesto Portabella Burgers on Sourdough Bread
Servings: 4
Estimated Total Prep Time: 16 minutes
NUTRITIONAL INFO (per serving)
Calories: 532
Total Carbs: 64 grams
Total Fat: 23 grams
Saturated Fat: 7 grams
Total Fiber: 6 grams
INGREDIENTS
2 tbsp fresh basil, chopped
1/4 cup walnuts, chopped
1/4 cup light mayonnaise
1 tbsp canola oil
8 whole pieces portabella mushrooms, raw
12 ounces (about 8 medium slices) sourdough bread
4 slices (1 oz each) provolone cheese
2 cups jarred sweet red peppers halves, drained
4 large romaine lettuce leaves, raw
Salt and pepper (to taste)
PREPARATION
Stir basil, walnuts, and mayonnaise in small bowl to blend. Heat oil in skillet over medium-high heat. Add mushrooms, rounded side up. Sprinkle lightly with salt and pepper. Sauté 4 minutes. Turn mushrooms over. Cover and sauté until mushrooms are tender, about 4 minutes.
While mushrooms are cooking, place 2 slices sourdough bread on each plate and cover each with a slice of cheese. Lightly toast bread (with cheese) in toaster oven. Transfer to plates. Spread sourdough bread with ¼ pesto mayonnaise mixture.
Place two mushrooms on each sandwich. Top each sandwich with 1 slice romaine lettuce and ½ cup red pepper halves. Place top of bread over and serve.