Portobello Burgers with Red Pepper Mayonnaise

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

• Heat grill or broiler to high. 
• While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender. 
• Season with salt and pepper to taste and refrigerate, covered, until ready to serve.
• Place cleaned mushrooms on a plate and brush both sides with salad dressing.
• Grill mushrooms for about 4 to 5 minutes a side. 
• 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.
• 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. 
• Top with another piece of bread and repeat procedure to make remaining sandwiches. 
• Makes 4 servings.

NOTE: 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.