Cheese Stuffed Portobello Burger

Ingredients

• 4 large portobello mushrooms (4-to-5-inch caps), stems removed
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 6 ounces provolone, thinly sliced (about 8 slices)
• ¼ cup unbleached all-purpose flour
• 1 large egg, whisked
• 1 cup panko
• Vegetable oil, for frying
• Garlic-Vinegar Mayonnaise
• 4 brioche buns, halved and toasted
• 1 cup packed baby arugula

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