Photo: Amirali Mirhashemian
Portobello Burgers with Pesto, Provolone, and Roasted Peppers
8 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
416
Calories
20g
Protein
27g
Fat
24g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup purchased pesto
- 1/4 cup mayonnaise
- 4 sourdough, whole grain, or ciabatta rolls, split horizontally
- 4 portobello mushrooms, stemmed, dark gills scraped out
- Olive oil
- Roasted red peppers from jar, drained
- 4 cups arugula (about 2 ounces)
- 4 slices provolone cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes