Portobello Cheeseburgers

• 2 teaspoons 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 reduced-fat mayonnaise
• 4 (2-ounce) sandwich rolls
• 2 cups trimmed arugula
• 1/2 cup sliced bottled roasted red bell peppers

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle mushrooms with salt and pepper. Add mushrooms to pan; saute 4 minutes or until tender, turning once. Add garlic to pan; saute 30 seconds. Remove from heat.
2. 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.
3. Portobello mushrooms are well-paired with pungent Gorgonzola cheese. Use crumbled blue cheese to save even more time.

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

Taken from www.myrecipes.com/recipe/portobello-cheeseburgers (may not work)