1/2 cup prepared mayonnaise
1/4 cup canned, roasted red peppers, drained
well and patted dry with paper towels
1 teaspoon minced garlic
Salt and pepper
4 portobello mushrooms, stems removed, wiped
clean with a damp cloth or paper towel
1/4 cup prepared Italian salad dressing
8 (1-inch-thick) slices sourdough or French bread
Butter, olive oil or olive oil cooking spray
4 slices provolone cheese
4 slices ripe, fresh tomato
4 romaine lettuce leaves, washed and dried
Heat grill or broiler to high. While grill is heating, prepare red pepper mayonnaise by pureeing mayonnaise, red peppers and garlic in a food processor or blender. Season with salt and pepper to taste and refrigerate, covered, until ready to serve.
Place cleaned mushrooms on a plate and brush both sides with salad dressing. Grill mushrooms for about 4 to 5 minutes a side. Brush both sides of bread slices with butter or olive oil, or spray lightly with olive oil cooking spray, and grill until golden, about 1 minute per side.
Place a grilled mushroom on top of a slice of grilled bread, top with some red pepper mayonnaise, a slice of provolone cheese, a tomato and a piece of lettuce. Top with another piece of bread and repeat procedure to make remaining sandwiches. Makes 4 servings.
NOTE: Burgers can be broiled in oven, about 4 inches from broiler, for 4 to 5 minutes per side.
Toast bread in oven or toaster oven until golden brown on both sides.