Double Portobello Burgers with Roasted Tomatoes
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: sandwiches
Cuisine
- french
Ingredients
- 8 portobello mushrooms, stemmed
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 can (28 ounces) plum tomatoes, drained (reserve 3 tablespoons juice) and quartered lengthwise
- 5 garlic cloves, thinly sliced
- ⅛ teaspoon crushed red-pepper flakes
- 4 whole-wheat hamburger buns, split
- 2 ounces sharp provolone cheese, grated
- 3 ounces arugula
Instructions
Double-Portobello Burgers with Roasted Tomatoes serves 4 original recipe by Martha Stewart.
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