Juicy Portobello Mushroom Burgers with Pesto

Ingredients

• 2 cloves garlic
• 4 large portobello mushrooms (about 3 ounces each and 4 inches wide)
• 2 tablespoons balsamic vinegar
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small red onion
• 4 ounces roasted red peppers (about 3/4 cup)
• Vegetable oil
• 4 hamburger buns
• 1/2 cup vegan or regular pesto sauce ( homemade or store-bought )
• 1 cup packed baby arugula (about 1 ounce)

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