Meatless Monday - Portobello Cheeseburgers

Satisfy your burger craving with a meatless mushroom stacker topped with Gorgonzola cheese.

This recipe is from Cooking Light. I made it for Anthony tonight for Meatless Monday. The recipe serves four but I cut it in half to make two burgers. The recipe was a hit with Anthony. I served it with fries. I did add the red bell peppers to the pan with the garlic and mushrooms to warm them up.

Portobello Cheeseburgers

6 tablespoons olive oil
4 (4-inch) portobello caps
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 tablespoons mayonnaise
4 (2-ounce) sandwich rolls
2 cups trimmed arugula
1/2 cup sliced bottled roasted red bell peppers

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 30 seconds. Remove from heat.

Combine cheese and mayonnaise, stirring well. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers. Place 1 mushroom on each serving, and top with top halves of rolls.