Rosemary Portobello Burgers

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Whisk vinaigrette and rosemary in small bowl.

3. 3

   Brush cut sides of rolls with vinaigrette.

4. 4

   Place rolls on grill, cut side down.

5. 5

   Grill until lightly toasted, about 1 minute.

6. 6

   Transfer to 2 plates.

7. 7

   Brush mushrooms on both sides with vinaigrette.

8. 8

   Sprinkle generously with salt and pepper.

9. 9

   Place mushrooms on grill, dark gill side down.

10. 10

    Close grill or cover mushrooms with small metal roasting pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about 5 minutes.

11. 11

    Turn mushrooms over.

12. 12

    Cover; grill until tender when pierced with knife, about 7 minutes longer.

13. 13

    Place 2 cheese slices on each mushroom.

14. 14

    Cover; grill until cheese melts, about 1 minute.

15. 15

    Place 1 mushroom on bottom half of each roll.

16. 16

    Top each with tomato, arugula, and top half of roll.

* Per serving · 4 servings · Values may vary.

No additional tips available.