Recipes by Nate

• 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; sauté 4 minutes or until tender, turning once. Add garlic to pan; sauté 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.
•