Portobello Cheeseburgers

• 2 teaspoons olive oil
• 4 each mushrooms, portabello 4-inch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon garlic minced
• 1/4 cup gorgonzola cheese crumbled
• 3 tablespoons mayonnaise, fat free
• 4 each sandwich rolls each about 2 ounce
• 2 cups arugula (roquette) trimmed
• 1/2 cup sweet red bell peppers sliced bottled roasted

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle mushrooms with salt and pepper.
3. Add mushrooms to pan; saute 4 minutes or until tender, turning once.
4. Add garlic to pan; saute 30 seconds.
5. Remove from heat.
6. Combine cheese and mayonnaise, stirring well.
7. Spread about 2 tablespoons mayonnaise mixture over bottom half of each roll; top each serving with 1/2 cup arugula and 2 tablespoons peppers.
8. Place 1 mushroom on each serving, and top with top halves of rolls.

olive oil, mushrooms, salt, black pepper, garlic, gorgonzola cheese, mayonnaise, sandwich rolls, arugula, sweet red bell peppers

Taken from recipeland.com/recipe/v/portobello-cheeseburgers-49169 (may not work)