Ingredients Jump to Instructions ↓

  1. for 6 servings:

  2. 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil (reduced-fat pesto works great too!)

  3. 2 tablespoons reduced-fat mayonnaise

  4. 6 large portobello mushroom caps, stems trimmed or removed

  5. 3 tablespoons extra virgin olive oil

  6. Salt and ground black pepper

  7. 6 slices provolone cheese

  8. 6 whole-wheat rolls, split open

  9. Thinly sliced red onions

  10. Roasted red peppers

  11. 2 cups arugula leaves

Instructions Jump to Ingredients ↑

  1. COMBINE pesto and mayonnaise in medium bowl; stir well.

  2. PREHEAT grill to medium-high. Brush both sides of portobello mushrooms with oil; season with salt and pepper. Grill on both sides for about 4 minutes. Remove from grill and top with cheese (cheese isn’t required, but really complements the Portobello!). Toast cut sides of rolls on grill just until light golden; remove.

  3. SPREAD bottoms of each roll with about 2 tablespoons pesto mayo.

  4. TOP with mushroom, red onion, roasted red pepper and small handful of arugula. Top with top of roll. Ahh, now you are ready to dig in!

  5. Check back soon for more delicious recipes. Oh, and remember to enter our Pie Recipe Contest (worth $1,000) before June 30!


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