Portobello Mushroom Burgers with Fontina and Arugula

Source: Adapted from several recipes on Epicurious

Makes 4 burgers.

This recipe is a guesstimation.

Mushroom Marinade:
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary, chopped
salt and pepper to taste
(should have used some minced garlic too)

Roasted Red Pepper Spread:
Note: This spread was very good, but came out a little too runny. It needs some tweaking.
1 large roasted red pepper
2 tablespoons mayonnaise
pinch of cayenne
salt and pepper to taste

4 large portobello mushrooms
12-16 large arugula leaves
ounces Fontina cheese, cut into slices
4 crusty rolls
olive oil

Heat grill.

Whisk together the marinade ingredients in a small bowl. Place mushrooms and marinade in a large ziploc bag and place in the refrigerator - marinate for about 1 hour.

Place ingredients for roasted red pepper spread in a food processor and process until smooth.

Brush rolls with olive oil.

Place rolls on top rack of grill and mushrooms on bottom. Grill mushrooms for about 4 minutes on each side or until just beginning to char. When rolls begin to brown, flip them top side up and add cheese - let rolls remain on grill just until cheese melts.

Assemble sandwiches with grilled mushrooms, rolls with cheese, red pepper spread and arugula.

I talked about this recipe HERE.